Crock Pot Coconut Curry Chicken with Pineapple and Cashews
This innovative crock pot chicken recipe combines the tropical flavors of coconut and pineapple with a rich, aromatic curry sauce, topped with crunchy cashews for a delightful twist.
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Begin by seasoning the chicken thighs with salt and pepper on both sides. Heat a skillet over medium-high heat and sear the chicken thighs for 3-4 minutes on each side until golden brown.
In the crock pot, combine coconut milk, red curry paste, and soy sauce, stirring until well mixed. Add the seared chicken thighs to the crock pot, ensuring they are submerged in the sauce.
Next, add diced pineapple, sliced bell peppers, and chopped onions to the pot, distributing them evenly.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
About 30 minutes before serving, stir in chopped cilantro and cashews for added flavor and crunch. Serve the curry over jasmine rice or quinoa, garnished with additional cilantro and lime wedges for a fresh finish.
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