Recipe Station

This can served over brown rice, jasmine rice, wilted greens, kale or spinach. A bowl of this is just pure comfort so it can also be served as a stand alone dish.

The Ingrediants

• 3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces

• 1 red pepper, seeded and thinly sliced

• 2 small potatoes (I used red), peeled and chopped

• ½ white or yellow onion, chopped

The Sauce 

• 2 cups chicken broth

• 2 cups unsweetened coconut milk (or one 14-ounce can + ½ cup chicken broth)

• 3 tablespoons yellow curry powder (see note)

• 1 teaspoon cumin

• 1 teaspoon of salt (or to taste)

• ½ teaspoon cayenne pepper (or to taste)

• optional: corn starch slurry (see note)

• cashews, cilantro, cooked rice for serving

Instructions To Follow 

1. Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.

2. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.

3. about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.

Helpful Notes & Hints 

*If you have red curry paste on hand, I like to swap out 1 tablespoon of curry powder for 1 tablespoon of the red paste. You can also add up to 1 tablespoon of garlic powder for an extra flavor boost.

*If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.

It is so easy! I am not a big cashew fan so I left them off my serving but my husband added extra to his. What I do love is garlic so I took the note and added some garlic powder to ours. I also went the corn starch slurry route it gave it the perfect, thicker texture

It's been a few years since we vacationed, but every time I get a hankering for white sands and a cold Rum Runner this ends up on the menu!

This Recipe Was Adapted From: Le Creme De La Crumb