Curried Crockpot Chicken with Coconut Rice

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Curried Crockpot Chicken with Coconut Rice


  • 4 boneless, skinless chicken breasts
  • 1 onion
  • 2 sweet potatoes, peeled and diced
  • 2/3 cup orange juice
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 3 tsp curry powder
  • 1 clove garlic, minced


Chop up onion - lay out in bottom of pot. Cut chicken breasts in half, thickness wise, like cutlets. A trick to making this ten times easier is to do it when the breasts are still slightly frozen ~ makes cutting them so much easier. Then slice into strips. Put them atop onions.
Peel and dice potatoes into larger pieces so they're not mushy.
Add spices to OJ - with garlic - and pour atop crockpot contents. Set to low - 5-6 hours
If you have never used coconut milk before you might be surprised when you open the can and find that it is thick with a watery bottom layer. This is normal. Coconut milk separates, sort of like the way non-homogenized milk used to back in the old days. Stir it up well.

You want to use this to replace half of the water required by the rice directions. Each can or coconut milk yields approx 2 cups of milk. I used 3 cups of rice to 4 cups of coconut milk to 2 cups of water ratio. Bring the water/milk to a boil. Add the rice. Reduce to simmer and cover.

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