Easy Slow Cooker Coconut Chicken Curry

If you’re stuck in a “recipe rut,” this dish is perfect for you! Not only is it super easy to make, it’s cozy, flavorful, and healthy. Toss all the ingredients in before work, and come home to a delicious and flavorful meal!

Ingredients

2 lbs skinless, boneless chicken thighs, cut into cubes
1 yellow onion, diced
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
1 (15 oz) can diced tomatoes
1 cup full-fat canned coconut milk
2 Tbsp mild curry powder
1 tsp ground turmeric
½ tsp sea salt
1 heaping cup of baby spinach
Warm cooked quinoa or rice, for serving
¼ cup fresh cilantro, roughly chopped

Directions:

1. Place all ingredients except baby spinach, quinoa and cilantro in a 6-quart slow cooker. Mix well to combine, cover and set on high for 4 hours or on low for 8 hours.

2.  When ready to serve, open the lid and stir in baby spinach to wilt. Ladle curry over cooked quinoa or rice with a sprinkle of fresh cilantro. Serve.