It’s still winter and it’s still kind of cold out. This winter hasn’t been too terribly bad, but still a few cold spells that require good bowls of warm foods, just like this slow cooker curry chicken stew. I enjoy curry and coconut flavours together and like adding in any variety of vegetables to increase that veggie intake. This stew recipe was made to warm us up and it did just that! With just enough heat from the curry to take the edge off, the sweet coconut balanced everything out. 

Slow Cooker Curry Chicken Stew

To start, simply gather the ingredients. I like to go crazy with the vegetables if I can, cleaning out that vegetable tray from my fridge and throwing in peppers, carrots, onions, celery, green beans, cauliflower, mushrooms… the sky is the limit! For this time I only had peppers and onions on hand so I also added in a can of water chestnuts and bamboo shoots. 

Whisk the coconut milk, chicken broth, peanut butter, fish sauce, lime juice, curry paste, brown sugar and spices together in a bowl. Put the chicken into the slow-cooker and pour mixed sauce over top. Set your cooker to low and slow-cook for about 2 – 3 hours, until the chicken is cooked. 

Side note, if you want you can make your own chicken broth for this and any recipe that needs it!

Remove chicken and cut up into bite sized pieces and add back to the slow cooker. Add in the fresh and canned vegetables and continue to cook for another hour.

Enjoy with rice on the side!