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Recipe: Slow cooker pulled chicken curry

Recipe: Slow cooker pulled chicken curry

This meal is a weeknight staple for us we head into the cooler weather. It’s not too heavy or wintery but can be made so easily and in the slow cooker; my busy weeknight best friend! On evenings when my kids have activities on we need something that is quick, satisfying and healthy and slow cooker chicken curry ticks that box.

Slow cooker pulled chicken curry

  • Difficulty: easy
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Ingredients:

4 x Chicken breasts

250gm x Mushrooms (small button ones are best)

Curry spice:

1 tsp each turmeric, paprika, cinnamon,

1/2 tsp each cumin, ginger powder, garlic powder

1 tin coconut milk (I use full fat because it is better for you and gives a much better consistency

Method:

Throw it all in the pot and turn it on. It’s best to cook this on a low setting so the coconut milk doesn’t separate.

Serve with rice or cauliflower and any greens. I add peas or spinach for 5 mins while the rice is cooking.

Health benefits:

Chicken is a lean protein good for muscle repair and growth. Coconut milk is a healthy fat thought to be good for gut health; it contains the fatty acid caprylic acid, used for it’s antibacterial, antifungal, and anti-inflammatory properties

 

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About the author

Emma Wight-Boycott MSc is a natural health advocate with a passion for simplifying the science. Emma works with postnatal mums, weekend runners and those with digestive issues to rediscover their health mojo!

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