Crockpot Coconut Chicken & Veggie Curry

This crockpot curry has plenty of chicken, veggies, and flavor!


– 1 tbsp olive oil – ½ medium-sized yellow onion, diced – 1 jalapeño pepper, finely diced – 1 tsp minced garlic – 1/2 inch piece ginger, shredded – 4 chicken breasts, trimmed and diced into 1 inch pieces – Salt – Pepper – 2 tbsp curry powder – ½ tsp ground coriander – ½ tsp turmeric – 1/2 tsp cumin – 1/2 tsp paprika – Pinch of cayenne pepper, optional for extra heat – 1 14.5 oz can diced tomatoes – 1 13.5 oz can coconut milk – 1½ cups frozen vegetable mix

Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeno, garlic, and ginger. Cook for about 5 minutes, stirring occasionally.

Season the diced chicken breasts with salt and pepper. Add to the skillet with the veggies and brown on all sides. Add remaining spices and cook until fragrant, about 2 minutes.

Add the chicken mixture to your crockpot. Add the diced tomatoes and coconut milk and stir to combine.

Cook on low for 6-8 hours and stir it occasionally if possible. About an hour before the end of the cooking time, add the frozen veggies.