slow cooker coconut chicken curry with pineapple

Spicy, sweet delicious chicken & pineapple in a thick, creamy curry sauce...  this slow cooker meal really shines!

Now, this may not my usual type of slow cooker meal...  because it does require a tad more work than just 'toss everything into the slow cooker, turn it on and walk away'.

But it is not difficult at all, and you can make the sauce ahead of time (like the night before!) and then throw everything together into the slow cooker in the morning!

Oh and it is so good...  it's worth the tiny bit of extra effort!!  :o)

Besides, sometimes I just want to make something a little...  different, you know?

Slow Cooker Coconut Chicken Curry with Pineapple Recipe

1/2 large onion, cut into large chunks
1/2-3/4 of a large green bell pepper, seeded & cut into large chunks
2 cloves garlic, peeled
1 can coconut milk
1 tablespoon sweet red chili sauce*
1 tablespoon ketchup
1 1/2 teaspoons salt
1 tablespoon garam masala
1 tablespoon curry powder
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 1/2 - 2 tablespoons chopped fresh (or freeze-dried**) basil
3-4 chicken breasts
1 small can pineapple chunks or tidbits, drained
to thicken:
1 1/2 tablespoons cornstarch
2 tablespoons cold water

Place all the ingredients, except for the chicken& pineapple, into the food processor or a blender and process until smoothish.

Place the chicken and pineapple in the slow cooker.  Pour the sauce over everything, stir to combine, and cook on low for 6-8 hours.

About an hour before serving, remove the chicken from the sauce and shred or cut into cubes.  Return to the sauce.

In a small bowl, stir together the cornstarch and cold water until smooth and dissolved.  Pour this mixture into the slow cooker, stirring well to combine and cook for an hour or so.

Serve over rice (preferably jasmine or basmati) with some extra basil sprinkled on top!

* this is the sweet red chili sauce I use.  I always have it on hand...  it is SO good in fried rice or for dipping egg rolls or pot stickers!

** this is the freeze-dried basil I use.  It tastes great (much better than regular dried basil!) and is easier to keep on hand than fresh basil!

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