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12
Sep
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Crockpot Coconut Peanut Curry Chicken |
Summer may have come late this year, but now it seems to be in a head-to-head battle with fall. Here in New England, we’ve been switching back and forth almost daily between sunny and 75º and slightly windy and mid-60’s. It’s nice that summer is sticking around for a while, but on those more autumn-like days I’m craving crockpots and pumpkin. No, there is no pumpkin in this post, although it’s certainly been rockin’ my kitchen already. However, I did break out the crockpot to make a conveniently delish chicken dish on a busy day.
This one was very simple in that it doesn’t involve too much chopping and I didn’t even brown the chicken first. I confess that I tend to over-complicate things often, but deep down I know that simple is usually good enough – or better. The sauce here combines the flavors of coconut, peanut, curry, and jalapeno to make a fragrant braising sauce for the chicken. I ended up with lots of sauce, but I never have a problem with extra sauce. It was perfect to pour all over my cauli-rice (and I’m sure if you go the real starch route, it will gladly take on the sauce as well.)
Once again I employed my favorite crock pot “trick” of using a smaller, covered casserole inside the crock pot to perfectly cook smaller portions. Dinner for two used to become a burned, dried-out mess in the slow cooker, but not anymore. This actually turned out to be dinner for one since my husband had last-minute evening plans, but he really enjoyed the leftovers for lunch the next day, as evidenced by an enthusiastic email demanding to know what was in this so-delicious entree.
Ingredients
10oz boneless, skinless chicken breast, cut into chunks
salt & pepper
1 garlic clove, minced
2 tsp minced fresh ginger
1 tbsp curry powder
1/2 tsp ground coriander
1 jalapeno pepper, minced
1 cup light coconut milk
1/2 tsp coconut extract
4 tbsp PB2
juice from 1/2 lime
1 large scallion, chopped
2 tbsp chopped fresh cilantro
additional lime wedges
Freshly steamed cauli-rice for serving (low-carb) or the real thing, if you like
Directions
Stir together the garlic,ginger, curry powder, coriander, jalapeno, coconut milk, PB2, and lime juice. Season the chicken breasts with salt and pepper and place in the crockpot. Pour the sauce mixture over, turn to coat, and cook on low for 6-8 hours. Serve over cauli-rice with chopped cilantro, scallions, and lime wedges.
Note: if you have a large crockpot that tends to overcook small portions of food, place your dinner-for-two inside an ovenproof casserole dish with a lid. This will reduce the amount of food surface area exposed to the heat and keep your food nice and moist. More on that method here.
Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 311.8
Total Fat: 11.1 g
Cholesterol: 82.2 mg
Sodium: 182.2 mg
Total Carbs: 9.7 g
Dietary Fiber: 1.7 g
Protein: 40.2 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Liz — September 17, 2009 @ 4:35 pm
This looks fantastic, Cara!
JennDZ - The Leftover Queen — September 17, 2009 @ 5:40 pm
This looks so good Cara! I have just started using my crock pot this year (even though it is hotter than heck in FL) but I am gearing myself up for when we move back up to New England this fall! This, I have to try!
thegreatpantryraid — September 17, 2009 @ 7:02 pm
I adore peanut sauce but am lazy and use a packet (can't believe I just admitted that!). But this looks so easy, I will get off my lazy butt and make it the right way. :)(And I agree – what was up with summer this year? We had our nicest weeks of summer so far in September).
Melissa — September 18, 2009 @ 12:45 am
Well, I suppose I know what I'm having for dinner this weekend…that looks fantastic!
Joelen — September 18, 2009 @ 2:41 pm
This looks awesome. The combo of flavors is wonderful and even better is that you made it in the crockpot!
Daziano — September 19, 2009 @ 2:47 am
A simple and delicious recipe!
Kevin — September 19, 2009 @ 6:07 pm
That peanut chicken curry looks so tasty!
Erin — November 4, 2009 @ 10:47 pm
Oh this is so going on the agenda. Naturally gluten free! And thanks for the tip about the casserole inside the crockpot-I too can be gone for too many hours and even though it goes to "warm"-it's still overcooked.
Sherri — August 20, 2010 @ 2:55 am
I made this tonight for my family and guests. It was AMAZING!!! Thanks! I'm loving all the PB2 recipes 🙂
Erin — April 5, 2011 @ 1:17 am
Oh this is so going on the agenda. Naturally gluten free! And thanks for the tip about the casserole inside the crockpot-I too can be gone for too many hours and even though it goes to "warm"-it's still overcooked.
Joelen — April 5, 2011 @ 1:17 am
This looks awesome. The combo of flavors is wonderful and even better is that you made it in the crockpot!
Elle — August 30, 2015 @ 12:40 pm
Looks great! Tried to follow the link to the post about using smaller containers inside the crockpot but it leads nowhere! Would you be able to fix that link… I would love to learn more about that. Thanks so much!
sylvia — September 8, 2015 @ 11:10 pm
What is PB2……thanks
Nikki — September 11, 2015 @ 11:04 pm
It’s powdered peanut butter. It’s a bit tricky to find in Canada, I’ve only seen it in specialty stores/health food stores. I think it’s more readily available in the U.S.
Mary — October 3, 2015 @ 7:06 pm
can I use regular PB and red pepper insteda of jalepeno
Cara — October 5, 2015 @ 8:44 pm
Sure, i think that would be fine!
Andrea — October 20, 2015 @ 3:15 pm
Totally delicious! I subbed drumsticks for the chicken breast (meat on the bone has so much flavor) and it was a winner! Thank you Cara =)
Cara — October 21, 2015 @ 2:09 pm
Glad you enjoyed it! I will be making this again soon.
kristine — October 27, 2015 @ 11:38 am
cannot do coconut what can a sub
Dorine — November 1, 2015 @ 11:17 am
Anyone have any suggestions on subbing PB2 for regular peanut butter? How much peanut butter? Thanks
Cara — November 1, 2015 @ 9:36 pm
I would use 2 tbsp peanut butter.
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