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Slow Cooker Coconut Turmeric Curry Chicken

  • Author: Michelle
  • Total Time: 4 hours 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 1 1/4 cup coconut milk
  • 1/4 cup chicken broth
  • Juice of one lime
  • 2 tbsp coconut aminos
  • 1 tsp turmeric
  • Salt and pepper to taste (omit pepper for AIP)
  • 1 thumb ginger, grated
  • 3 clove garlic, minced
  • 1 lb chicken breast, cubed
  • 1/2 yellow onion, diced
  • 1 1/2 cup sweet potato, peeled and chopped
  • 1 cup carrots, peeled and chopped
  • 1 tbsp coconut oil
  • 1/2 cup green peas (omit for AIP)

To serve

  • Chopped cilantro
  • Lime wedges


  1. Combine the coconut milk, broth, lime juice, and coconut aminos, turmeric, and seasonings in a bowl and set aside.
  2. Add the chicken, vegetables and coconut oil to the slow cooker and toss. Pour the coconut milk mixture and stir to combine.
  3. Place the lid on the slow cooker and set it on high for 4 hours. At the last 20-30 minutes, add the green peas and toss.
  4. Remove the lid from the slow cooker and allow to cool slightly before spooning the chicken and vegetables into a bowl with a side of your choice, also spooning over some of the cooking liquid. Serve topped with cilantro and lime juice.


As an optional ingredient, you can add 1-3 tsp yellow curry paste to this recipe. I keep it nightshade free with just the turmeric, but curry paste would be a great addition!

If you’re omitting the peas for AIP, swap out chopped kale instead!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 20 minutes
  • Cook Time: 4 hours


  • Serving Size: 1 serving
  • Calories: 415
  • Fat: 21.7g
  • Carbohydrates: 28.2g
  • Fiber: 4g
  • Protein: 29.7g