SLOW-COOKER COCONUT CURRY CHICKEN

Slow-Cooker Coconut Curry Chicken image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h35m

Yield 6

Number Of Ingredients 17

12 chicken thighs (about 3 lb), skinned
2 teaspoons garlic salt
3 teaspoons canola oil
1 large onion, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cloves garlic, finely chopped
2 tablespoons finely chopped gingerroot
2 teaspoons grated lime peel
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon Sriracha sauce
1 can (13.66 oz) coconut milk (not cream of coconut)
1/4 cup whipping cream
1 1/2 cups uncooked long grain rice
1 tablespoon lime juice
1/2 cup chopped fresh cilantro

Steps:

Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
Cover; cook on High heat setting 4 hours.
About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

Nutrition Facts : Calories 470, Carbohydrate 53 g, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1010 mg