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Crockpot Chicken Curry


4 hours 15 minutes

4 servings


Curry tastes great over cauliflower rice or eaten as a lettuce or cabbage wrap. Phase One-Repair

Crockpot Chicken Curry


  • 2 pound(s) natural or organic chicken, skinless, boneless

  • 1/2 onion, diced

  • 4 carrots, peeled and cut into 1/2-inch slices

  • 1 large sweet potato or yam (about 1 lb.), peeled and cut into 1-inch cubes

  • 1/2 cup(s) organic chicken broth, low sodium (add more to cover the food 1/2 inch)

  • 1 can coconut milk (approx.14 oz)

  • 3 tablespoon(s) curry powder (see recipe link in directions)

  • 1 head of cauliflower (optional)

  • 1 head of either romaine lettuce, red, or green cabbage (optional)


1. Place chicken in a medium to large crock pot. Add the vegetables on top.

2. Pour in the soup stock and the coconut milk (shake the can very well before opening).

3. Add the curry powder.

4. Cook on low temperature for 8 hours, or high temperature for 4 hours. Mix well and allow to cool off for 10 minutes.

5. Add to cauliflower rice or use in cabbage/lettuce wraps. Enjoy!

 * Cauliflower Rice- Use only 1/4 of a head of cauliflower. Rinse and cut off end of stem. Shred the rest in your food processor with the tiny shredding side of the blade. If you don't have a food processor, cut into "rice" sized pieces.

*Lettuce/Cabbage Wraps-Use red cabbage, green cabbage, or romaine lettuce leaves for an alternative to a lettuce wrap or sandwich. Clean off the outer leaves and discard any damaged ones. Rinse off the leaves under cooler water. Gently, pat dry on a paper towel or clean dish towel. Scoop out the chicken and vegetables (use less liquid) onto a leaf. Fold in half and eat (may be messy).

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