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Dump and Go Crockpot Coconut Curry Chicken: Easy Weeknight Delight

Dump and Go Crockpot Coconut Curry Chicken
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A quick and easy weeknight meal that requires minimal effort while delivering maximum flavor.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 cup diced bell peppers
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 cup spinach leaves
  • 1 tablespoon lime juice

Instructions

  1. Place the chicken thighs in the crockpot.
  2. In a bowl, mix together coconut milk, red curry paste, soy sauce, brown sugar, garlic, and ginger.
  3. Pour the mixture over the chicken in the crockpot.
  4. Add the bell peppers and onion.
  5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  6. In the last 30 minutes, add the spinach and lime juice.
  7. Serve hot over rice or quinoa.

Notes

  • This dish can be made a day in advance and reheated for easy meal prep.
  • Adjust the curry paste to spice preference.

Nutrition

Keywords: Dump and Go, Crockpot, Coconut Curry, Chicken, Easy Recipes

Find it online: https://www.homestylebite.com/dump-and-go-crockpot-coconut-curry-chicken-easy-weeknight-delight/