Crockpot Coconut Curry Chicken

This coconut curry chicken recipe is beyond easy. Just throw everything in the crockpot, and you’ll have a fresh and healthy dish in a few hours. 

• 2 pounds boneless, chicken tenders
• 1-2 medium onions, halved and thinly sliced
• 8 garlic cloves, thinly sliced
• 16 thin slices peeled fresh ginger (about 1 ounce)
• 1 red bell pepper
• 1/4 – 1/2 pound fresh green beans
• 1 tablespoon cornstarch
• 2 cans unsweetened coconut milk
• 1/4 cup curry powder
• 1 tablespoon cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Red pepper flakes to taste (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado
• Basil for garnish

STEP 1
Add chicken, onions, garlic, coconut milk, curry powder, cumin, coriander, red pepper flakes, cinnamon, salt, and black pepper to a slow cooker. Cook on Low for 4 hours (if you need to leave it all day, add frozen chicken instead).

STEP 2
Add red bell pepper and green beans and continue to cook for 45 minutes.

STEP 3
Stir in cornstarch and cook until thickened, about 15 minutes more.

STEP 4
Serve over Jasmine rice and garnish with avocado slices, basil and sprinkling of salt..

You can experiment with flavors by adding potatoes, frozen peas, raisins or coconut flakes
.