Curried Chicken Thighs
Zucchini Noodles with Bell Peppers
Ingredients
- 8 (6-oz) bone-in chicken thighs, skinned
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp canola oil
- 1 (13.5-oz) can coconut milk
- 1 Tbsp fresh lime juice
- 1½ tsp curry powder
- 4 cloves garlic, minced
- 2 Tbsp chopped fresh cilantro
Instructions
- Sprinkle chicken thighs with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes or until browned.
- Transfer chicken to a 5- to 7-quart slow cooker.
- Combine coconut milk, lime juice, curry powder, and garlic in a medium bowl; pour over chicken in cooker. Cover and cook on LOW 8 hours.
- Sprinkle with cilantro, and serve over Zucchini Noodles recipe.