Best 6 Boneless Chicken Breast With Tomatoes Coconut Milk And Chickpeas In The Slow Cooker Recipes
If you're looking for a simple yet flavorful dish that's perfect for busy weeknights, look no further than this slow-cooker recipe for boneless chicken breast with tomatoes, coconut milk, and chickpeas. With minimal prep time and a handful of pantry staples, this recipe delivers a delicious and versatile meal that's sure to become a family favorite.
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BONELESS CHICKEN BREAST WITH TOMATOES, COCONUT MILK, AND CHICKPEAS IN THE SLOW COOKER
This is a super easy slow cooker dish I make when I don't have much time for prep as everything just goes in the slow cooker without any previous cooking and I serve it over rice. It is not spicy because otherwise my kids won't eat it, so feel free to spice it up to your liking.
Provided by barbara
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 4
Number Of Ingredients 15
Steps:
- Combine tomato sauce, coconut milk, chicken broth, curry powder, salt, and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots, and onion. Mix well with the liquid in the slow cooker.
- Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide among plates and sprinkle with cilantro.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 52.4 g, Cholesterol 57.8 mg, Fat 15.2 g, Fiber 10.6 g, Protein 30.3 g, SaturatedFat 8.7 g, Sodium 1550.4 mg, Sugar 9.2 g
SAUTE OF CHICKEN BREASTS WITH COCONUT MILK AND HERBS
Steps:
- Between sheets of plastic wrap pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt.
- Heat the sesame oil in a skillet over moderate heat. Add the chicken breasts and tenderloins. Saute the chicken without disturbing the pieces for 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through.
- Remove the chicken to a plate and discard the fat from the skillet. Squeeze the juice from the lime into the skillet and scrape up any coagulated juices into the juice; add the coconut milk, bring it to a simmer. Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes.
JUICY SLOW COOKER CHICKEN BREAST FOR ANY DIET
Super easy, low-fat, and low-calorie chicken breast. Great to set and forget on a busy day. You really can add just about anything to this recipe. I've tried everything from salsa to wine.
Provided by Melissa franz
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange chicken in a slow cooker. Pour tomatoes over chicken; add onion, Italian seasoning, and garlic.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 5.2 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 208 mg, Sugar 3.1 g
SLOW-COOKED COCONUT CHICKEN
One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "What are you cooking?" And anyone who tastes it goes home with the recipe. -Ann Smart, North Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with coconut and cilantro.
Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
SLOW-COOKER BUTTER CHICKEN
I spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper., Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine., Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES
This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you're not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you're quick, you can get all the vegetable prep done while the chicken cooks.
Provided by Susan Spungen
Categories dinner, easy, weeknight, grains and rice, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
- Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
- Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
- Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
- Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.
Tips:
- For a creamier sauce, use full-fat coconut milk. You can also use light coconut milk if you prefer a lighter sauce.
- If you don't have a slow cooker, you can make this recipe in a Dutch oven over medium heat. Just be sure to stir the mixture frequently to prevent it from sticking.
- This recipe is also great for meal prep. Simply cook the chicken and chickpeas in the slow cooker according to the recipe, then let it cool and store it in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the mixture in the slow cooker or in a saucepan over medium heat.
- Serve this dish with rice, quinoa, or your favorite side dish.
Conclusion:
This boneless chicken breast with tomatoes, coconut milk, and chickpeas is a delicious and easy-to-make meal that is perfect for a busy weeknight. The chicken is cooked until tender and juicy, and the sauce is creamy and flavorful. Serve this dish with your favorite side dish, and you'll have a meal that the whole family will love.
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