Slow Cooker Coconut Chicken Curry

By Micki Brown

Serves 4



1 pound boneless skinless chicken breast or thighs, cut into bite-size chunks

2 tbsp grass-fed butter

1 large red bell pepper, seeded, diced

1 medium sweet onion, diced

2 tsp curry powder

1 tsp ground ginger

1 tsp garlic powder

½ tsp black pepper

1 tsp sea salt

1/8 tsp cayenne pepper

2 cans garbanzo beans, drained

2 cups chicken broth

1 can coconut milk

1 bunch kale, large stems removed, chopped

Brown Basmati rice, cooked according to package directions



In a skillet, heat butter over medium heat. Add chicken and cook until slightly browned. Add the bell pepper and onion and continue cooking about 2 minutes. Place the chicken and veggies into a slow cooker along with all of the ingredients except the kale. Cook on high for 3-4 hours. Add the kale during the last hour. Serve with brown basmati rice. Enjoy!