Slow Cooker Chicken Curry

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Ingredients

• 3 pounds skinless, boneless chicken breast halves
• 2 (14 ounce) cans coconut milk
• 2 onions, diced
• 4 tablespoons tomato paste
• 4 tablespoons minced fresh garlic
• 4 tablespoons minced fresh ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon garam masala
• 1 tablespoon ground coriander
• 1 tablespoon curry powder
• 4 bay leaves
• 1 cinnamon stick
• salt and ground black pepper to taste

Steps

1. Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
2. Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.