Crockpot Coconut Curry Chicken with Cauliflower Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Whole30-friendly slow cooker chicken curry with warming spices, finished with coconut milk and served over fluffy cauliflower rice. This Indian-inspired Whole30 recipe (gluten free), ready in about 430 minutes, pairs boneless skinless chicken thighs, full-fat canned coconut milk, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 420 min Serves 6 Indian cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs trimmed boneless skinless chicken thighs in the slow cooker. Add 2 tbsp yellow curry powder, 1 tsp ground ginger, 4 minced garlic cloves, 1 14 oz can diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine all ingredients.
  2. Step 2: Cover and cook the curry on low for 6-7 hours until the chicken is tender and shreds easily.
  3. Step 3: About 30 minutes before serving, stir in 1 13.5 oz can full-fat coconut milk, cover, and continue cooking.
  4. Step 4: About 15 minutes before serving, heat a large skillet over medium heat. Add 4 cups cauliflower rice and sauté for 5-7 minutes until warmed through and slightly tender.
  5. Step 5: Remove chicken from slow cooker and shred with forks. Return shredded chicken to the sauce and stir to combine.
  6. Step 6: Serve chicken curry over cauliflower rice, garnished with 1/4 cup chopped fresh cilantro and lime wedges to squeeze over the top.

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