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Slow Cooker Apricot Curry Chicken

Apricot Curry Chicken comes together so easily with a food processor and Instant Pot or Slow Cooker! 10 minutes of prep time is all you need before setting it and forgetting it.

Course Main Course
Cuisine Thai
Diet GlutenFreeDiet
Keyword Instant Pot, Slow Cooker
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 300 kcal
Author Amy Rains

Ingredients

  • 1.5 - 2 lbs chicken breast
  • 1/2 large white onion or 1 small white onion, chopped
  • 2 tsp fresh ginger minced
  • 3 cloves garlic minced
  • 2 apricots deseeded and cut (or use 1/2 cup apricot preserves off season)*
  • 1 tbsp green curry paste
  • 1 tbsp curry spice
  • 1 can full fat coconut milk
  • 1 tbsp apple cider vinegar or white vinegar
  • 1/2 cup chicken stock
  • 1 tbsp arrowroot powder or cornstarch
  • 3/4 cup chopped dried apricots
  • 1/2 cup pistachios
  • Fresh basil for garnish

Instructions

For the Slow Cooker:

  1. Begin by placing your chicken breast at the bottom of your slow cooker. Top with chopped onion.
  2. In a food processor or blender, make your sauce: add garlic, ginger, apricots, curry paste, curry powder, 1/2 of the coconut milk, vinegar, and chicken stock. Blend for a few minutes until smooth. Pour on top of the chicken.
  3. Cook on low for at least 4 hours, but up to 6 hours or until chicken can easily be shredded with a fork. Add in the remaining coconut milk. If the sauce needs thickening, add 1 tbsp arrowroot or cornstarch to 1 tbsp water, then place inside slow cooker and cook for another 15 minutes.
  4. Serve over rice, or cauliflower rice. Top with dried apricots, pistachios, and basil.

For the Instant Pot:

  1. Begin by placing your chicken breast at the bottom of your Instant Pot. Top with chopped onion.
  2. In a food processor or blender, make your sauce: add garlic, ginger, apricots, curry paste, curry powder, 1/2 of the coconut milk, vinegar, and chicken stock. Blend for a few minutes until smooth. Pour on top of the chicken.
  3. Secure the lid. Select the manual function and cook on high pressure for 8 mins.
  4. Use a quick release, and open the lid. Add in the remaining coconut milk. If the sauce needs thickening, add 1 tbsp arrowroot or cornstarch to 1 tbsp water. Select the cancel function and let sit for a few minutes before serving.
  5. Serve over rice, or cauliflower rice. Top with dried apricots, pistachios, and basil.

Recipe Notes

*Using Apricot preserves during the non-summer months is a perfect way to enjoy this dish. BUT, it also means the dish will no longer be Paleo or Whole30 compliant. You can also omit that part all together. Still delicious, not as sweet!

Nutrition Facts
Slow Cooker Apricot Curry Chicken
Amount Per Serving
Calories 300 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 97mg32%
Sodium 207mg9%
Potassium 944mg27%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 11g12%
Protein 36g72%
Vitamin A 1303IU26%
Vitamin C 5mg6%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.