Prep Time
10
Cook Time
240
servings
6
Ingredients
-
1 pound chicken legs
-
14 ounce can full-fat coconut milk
-
1/2 cup carrots
-
1/2 cup sweet potatoes
-
1/3 cup onion (optional)
-
1 teaspoon salt
-
1 tablespoon curry powder
-
1 tablespoon turmeric
Directions
- 1. Put the coconut milk into the slow cooker.
2. Add the seasonings and stir.
3. Place the chicken in the sauce and spread the sauce onto the chicken.
4. Add the vegetables.
5. Cover and set to cook for 4 hours on high or 5-6 hours on low heat until the center reaches an internal temperature of 180°.
You can use other cuts of chicken if you prefer.
COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 180°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY. See our Internal Temperature Guide for more information.
Recipe credit: Fearless Dining
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.