Crockpot Coconut Chicken and Veggies

12 190 249
Ingredients Minutes Calories
Prep Cook Servings
10 min 3 h 6
Crockpot Coconut Chicken and Veggies
Health Highlights
Try this easy coconut curry in your slow cooker with carrots and kale. Serve with cauliflower rice or jasmine rice.


1 tsp Coconut oil
1 can (13.5oz) Coconut milk, reduced fat
1 ml Tahini (or almond butter)
2 tbsp Red curry paste
2 tbsp Fish sauce (or tamari)
3 tbsp Lime juice (fresh)
4 clove(s) Garlic
1/2 cup Chicken broth (stock)
1/2 tsp Ginger, ground
2 medium Carrots (sliced into bite-sized pieces)
681 gm Chicken thighs, bone-in, skinless
2 cup Kale (ripped into bite-sized pieces)


  1. Smear the crockpot with the coconut oil and then fill it with the remaining ingredients except for the kale. Cook on low for 3-4 hours (Or alternatively, double the chicken stock and cook for up to 8 hours).
  2. Just before serving, add the kale to the crockpot just to wilt.
  3. Serve with steamed rice or noodles.

Nutrition Facts

Per Portion

Calories 249
Calories from fat 119
Calories from saturated fat 78
Total Fat 13.3 g
Saturated Fat 8.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.5 g
Cholesterol 107 mg
Sodium 766 mg
Potassium 565 mg
Total Carbohydrate 8.2 g
Dietary Fiber 1.9 g
Sugars 3.2 g
Protein 25.2 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 0.6

Energy sources


Meal Type(s)