IMG_1217.jpgI’ve been obsessed on the idea of a slow-cooker for a while. Last week I did it…I bought a slow cooker at the department store that Tracey doesn’t like. I swear the service may just be a tad bit better in the housewares department. Anyway, the sales person gave me full confidence saying several times “honey, you are going LOVE it.” Didn’t even bother selling me the extended warranty because “believe me, that cooker is going to last you forever!” After doing extensive research (ok on Twitter and Facebook with friends and followers). I finally bought the one that said “smart button”. I was so proud. You should have seen me in my high heels dragging this haul on the subway. Yup. That’s what urban moms do.


My mother-in-law smirked and gave me that look…you know,  “well, look who thinks she just invented the wheel.” She started rambling on about all the yummy stews and sauces that had me running to the grocers. So, my first attempt is COCONUT CURRY CHICKEN. It’s reminiscent of a dish that is popular in Hong Kong with Portuguese influence in Macau. This is one of my most favourite dishes that I grew up enjoying in Hong Kong style cafes here in the big Canadian city- only the sauce is thicker and the dish is broiled to finish it off. It’s sweet with a hint of curry that is so delicious especially on a cool fall/winter night. The consistency of this recipe isn’t as thick and the kids really enjoy it too!
in a slow cooker
4 boneless, skinless chicken breasts
3 potatoes, peeled and cut into one inch cubes
1/2 red onion, sliced
14 oz can coconut milk*
1 cup chicken broth
2 tbsp curry powder (or to taste)
1 tsp hot sauce (optional and to taste)
1/2 tsp salt
1/2 tsp pepper
toasted shredded or shaved dried coconut as garnish (optional)
1. Place the potatoes and onions evenly in the slow cooker.
2. Brown the chicken breasts in a frying pan with 1 tbsp of oil.
3. Place the browned chicken breasts on top of the potatoes and onions.
3. In a separate bowl, mix well- coconut milk, curry powder, salt, pepper, hot sauce, chicken broth together and then pour over the chicken.
4. Cover the slow cooker and cook on low for 6 to 8 hours.
Note: Once it was cooked, I loosely shredded the chicken into smaller chunks and let it simmer in the sauce for a bit longer. This recipe makes enough for 6 people. We’re two adults and two kids and I just enough for one yummy left over lunch today. 
Serve over cooked rice, pasta or on it’s own!. Garnish with toasted coconut.
*make sure you use coconut milk and not juice or water. it’s not the same thing!
The Verdict: We all LOVED it! I added our current favourite hot sauce from the Canadian Food company GOURMET B1TCHES (yes, the label shown is backwards) It’s got the right zing without fighting with the flavours. 


How about you? Do you have a slow cooker? Love it? Do tell! 
  • Sonya

    Definitely add your own flair to adjust to the recipe here! It’s a great basic to start with and veggies are always a good welcome. 🙂 The hot sauce we used had some great seasonings. I must find out their secret!

  • Natasha

    I tried this recipe this evening. The husband and I thought it was rather bland but spicy. We think it has potential and are going to add fresh ginger, bok choy and bamboo and a couple more spices to it next time. We love thai foods and indian curries.

  • Tracey

    I don’t have one… I’ve been thinking about getting one, but my kids don’t do “sauce” stuff so much. Soups, chili, or other simmered things? Not so much. And this recipe looks delish, but I think my man has issues with coconut milk not agreeing with him. I tell you, I LOATHE my culinary life these days. Le sigh.
    And yes, I think just about EVERY department in that particular store has better service than in it’s lingerie department. That frilly place is… special. *facepalm*

  • Annabelle

    Soup simmering in mine right now! I have always loved it and it has saved me on hockey/squash/swim lesson days. I just upgraded to a new model and I am hoping it will be great too

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