Untested recipe: quantities, servings and timings are suggested adaptations of the original meal idea and have not been kitchen-tested. Use the doneness checks below and adjust as needed.
Servings: 4 | Suggested prep time: 10 minutes | Estimated cooking time: 360 minutes
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, thawed
- 1 pound baby potatoes, halved if larger than 1 inch
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chicken broth
- 2 teaspoons mild curry powder
- 1 teaspoon turmeric
- 1/4 teaspoon salt, optional
Instructions
- Put potatoes in a 4- to 6-quart slow cooker and arrange chicken over them.
- Stir coconut milk, broth, curry powder, turmeric and optional salt; pour over the chicken.
- Cover and cook on LOW for 6–8 hours, until potatoes are tender and chicken reaches 165°F. Check at 6 hours; cook longer if needed.
- Break chicken into serving pieces and stir gently before serving.
Low-energy prep tip
Load the slow cooker while seated; check temperature and break up the chicken before serving.
Recipe notes
Cook time is an estimate, not a doneness guarantee. Start with thawed chicken.
Dietary labels apply only when all packaged ingredients meet those requirements. Check labels and cross-contact guidance for your needs. Salt is optional where listed; follow your own care plan rather than using a recipe to set sodium intake.
Image is an AI-generated illustration of the dish, not a photograph of a tested recipe.