Slow Cooker Coconut Chicken Curry

By The Stay At Home Chef

Ingredients

2 pounds boneless skinless chicken breasts
1/2 medium sweet onion (diced)
4 teaspoons minced garlic
14 ounces full fat coconut milk
15 ounces diced tomatoes (drained)
8 ounces tomato sauce
2 tablespoons curry powder
1 tablespoon granulated sugar
1 teaspoon salt

Prep Time5mins
Cook Time360mins
Servings6

Instructions

Trim and cube 2 pounds boneless skinless chicken breasts into bite size pieces. Add the chicken into a 6-8 quart slow cooker.

Add in the diced 1/2 medium sweet onion and the minced 4 teaspoons minced garlic.

Pour in the 14 ounces full fat coconut milk, 15 ounces diced tomatoes, and 8 ounces tomato sauce. Stir in 2 tablespoons curry powder, 1 tablespoon granulated sugar, and 1 teaspoon salt.

Cover and let cook on low for 6 to 8 hours or high for 4 to 5 hours.

Serve hot over rice and enjoy!