Slow-Cooker Coconut Curry Chicken

 

Ingredients

• 12

  chicken thighs (about 3 lb), skinned
• 2

  teaspoons garlic salt
• 3

  teaspoons canola oil
• 1

  large onion, cut into 1-inch pieces
• 6

  carrots, cut into 1-inch pieces
• 3

  stalks celery, cut into 1-inch pieces
• 5

  cloves garlic, finely chopped
• 2

  tablespoons finely chopped gingerroot
• 2

  teaspoons grated lime peel
• 2

  tablespoons curry powder
• 1

  teaspoon salt
• 1

  tablespoon Sriracha sauce
• 1

  can (13.66 oz) coconut milk (not cream of coconut)
• 1/4

  cup whipping cream
• 1 1/2

  cups uncooked long grain rice
• 1

  tablespoon lime juice
• 1/2

  cup chopped fresh cilantro
• 
  

• Steps

1 Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.

2 Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.

3 Cover; cook on High heat setting 4 hours.

• • 
    

4 About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.