Postpartum Pantry: Slow Cooker PB Chicken Curry

Written By Danielle Liddick
bowl of shredded chicken curry with herbs on top

Slow Cooker PB Chicken Curry

Comfort food meets flavor in this slow cooker recipe! As a bonus, it’s adaptable based on the kind of prep you’d like to do. The base ingredients can be frozen raw and then thawed & popped in the slow cooker when you need an easy dinner. Alternatively, it’s also a quick one to throw together fresh, so a partner or friend could easily get it started for you in the morning.
The detailed instructions risk overcomplicating it, so if you're feeling overwhelmed, just think of it as throwing all the first listed ingredients in the slow cooker and then adding some herbs & peanut butter at the end. I often don't exactly measure the herbs & PB, but rather adjust them based on my taste preferences! 
This is a recipe featured in the Nesting Parties Guide along with some other top favorite freezer prep recipes. A number of friends have requested it over the years & I hope you love it too!
If you'd like a pdf copy of it to print, don't miss the free download button at the bottom of this post!

InGredients

fresh herbs & lime add a huge flavor boost!

  • 1.5-2 pounds of chicken breasts
  • 1 (13.5 ounce) can of creamy coconut milk**
  • 2 TBSP soy sauce (or coconut aminos)
  • 1 lime - squeeze the juice into the mixture
  • 1-2 TBSP curry powder 
  • 1 TBSP brown sugar or coconut sugar
  • 1 medium yellow onion, diced
  • 1 jalapeno diced**
  • 5 cloves (tsp) of minced garlic**
  • 1 tablespoon fresh grated ginger**
  • 1/2 tsp salt

ADd After cooking:

  • 1/3 cup fresh basil, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 cup creamy peanut butter
  • cooked rice or naan for serving

Optional Toppings

No pressure to use all or even any of these! They are great for boosting the flavor but they also increase the prep time. 

  • lime wedges
  • green onions
  • chopped peanuts
  • additional chopped fresh herbs (basil or cilantro)
  • coconut cream

**Notes

  • to check coconut milk quality: shake the can at the grocery store - if you don’t hear much noise that means it’s creamy

  • for less spice, remove the seeds & pith from the jalapeno before dicing it

  • for efficiency, it’s worth buying fresh minced garlic & ginger paste (I like the Gourmet Garden brand for ginger)

  • kitchen scissors make herb chopping easy while also maintaining the herb’s structure better than a knife does

instructions

1. Place the chicken breasts, coconut milk, curry powder, soy sauce, lime juice, brown sugar, onion, jalapeno, garlic & ginger either into double bagged freezer ziplocs if you’re freezing it or the slow cooker if you’re making it fresh.
2. TO COOK FRESH: cook in slow cooker on low for 8 hours or high for 3 hours (this timing is a little generous and yours might be done sooner!). Shred the chicken and add it back to the mixture. Stir in the peanut butter and then the fresh herbs. You can also add a little extra coconut cream if you have it or another tablespoon of soy sauce.
3. FROM FREEZER: the food safety police would tell you to thaw the bag in the fridge for a day or so before adding it to the slow cooker, but I have had luck doing only a partial thaw. After the contents are in the slow cooker, follow the same cooking instructions as above. If you like to temp meat, the chicken should be at least 165*F to meet food safety standards.
4. Serve it over cooked rice or with naan. Top with an assortment of chopped basil & cilantro, lime wedges, finely chopped peanuts, a dollop of coconut cream or green onions based on your preference & what you have available.
** To make your own coconut cream: simply place a can of good quality coconut milk in the fridge, allow it to chill and then open the can (don’t shake it!). The coconut cream will be right on top for you to scrape off! The remaining coconut milk can be used in a smoothie or poured into a curry.
Danielle Liddick