Slow Cooker Coconut Chicken & Lentil Curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Layer the Pot: Place the rinsed lentils, diced potatoes, celery, and onions at the bottom of the slow cooker. Place the chicken breasts on top.

Step 2

Season: Add the garlic, ginger, and the entire Spice Blend over the chicken.

Step 3

Initial Simmer: Pour in the 2.5 cups of chicken broth. Cover and cook on Low for 6–8 hours (preferred) or High for 3–4 hours.

Step 4

The Creamy Finish: About 45 minutes before serving, remove the chicken breasts and shred them with two forks (or leave whole if preferred).

Step 5

Incorporate: Stir the shredded chicken back in along with the bell peppers, coconut milk, and nutritional yeast.

Step 6

Final Rest: Cover and cook for the remaining 30–45 minutes. This allows the peppers to soften slightly and the yeast to thicken the sauce.

Step 7

Serve: Taste and add a final pinch of salt or a squeeze of lime if needed. Serve over basmati rice or with warm naan.

Step 8

Storage Tip: This curry tastes even better the next day! If the lentils soak up too much liquid overnight, just add a splash of water or broth when reheating.