Crock Pot Coconut Curry Chicken

Ingredients

• 3 pounds chicken
• 13.5 oz can coconut milk 
• 1/2 cup pineapple juice
• 1 tablespoon lime juice
• 1 teaspoon salt (maybe more- taste)
• 2 teaspoon garlic powder
• 2 teaspoon ground ginger
• 2 teaspoon curry powder
• 1/2 teaspoon red pepper flakes or more if you like spicy
• Kale (optional)
• Rice- Coconut Ginger Rice is really good with it.
• 1 tsp cornstarch with cold water (if you want to thicken as a sauce)

Notes: I used chicken thighs (boneless/skinless) and they worked much better than breasts which dried out.  Skin would probably be best for broiling it at the end.  

I make this and serve over rice on the first night and then add kale and the remaining chicken to it have it as a soup for the next day.

Instructions

1. Place chicken in crock pot 
2. In a mixing bowl whisk remaining ingredients
3. Pour over chicken
4. Cover and cook on high for 3-4 hours or low for 6-8
5. Add kale for last 15 minutes
6. Optional (but recommended) place cooked chicken on foil lined broiler pan and broil for 3-8 minutes. Keep an eye on it and take it out as soon as it starts to brown up. 
7. Serve over rice.

Instant Pot

1. Sear Chicken in instant pot  pan with small amount of oil. 
2. In instant pot, press saute low.  
3. Mix remaining ingredients into inner pot. Whisk together well.
4. Add chicken to inner pot (no trivet)
5. Press cancel.
6. Press Pressure cook High for 30 minutes. Seal lid. Turn steam release to close. 
7. Once complete. Use quick pressure release.
8. Remove chicken. Shred and remove skin and bones.
9. Add kale to liking and allow to cook in sauce.
10. Add cornstarch/cold water mixture.
11. Replace chicken.
12. Serve over rice. Coconut Ginger rice from international aisle is perfect with this.  

NOTE: I triple this recipe in my Duo60 InstantPot with 10 chicken thighs and a full bag of Kale.