Slow cooker Coconut Curry Chicken

I love putting a whole chicken in my slow cooker for an easy weekday meal, and this recipe is so juicy and tender that I think we will be slow cooking our chicken like this many more times to come. The BF isn't a huge curry fan, but the flavors are so subtle that even he was delighted with how the chicken turned out -- hooray! The coconut milk makes the chicken extra tender, it basically melts off the bone!


Serves: 4

Ingredients:

• 1 whole chicken
• 1 can coconut milk
• 2 tablespoons green curry
• 1/4 cup sriracha
• 1 teaspoon salt
• 1 teaspoon ground black pepper

 Directions:

1. Do ahead: Place the chicken in a gallon-sized ziploc bag and add the rest of the ingredients. Let the chicken marinade overnight. 
2. Empty all of the ziploc contents into your slow cooker and cook over high heat for 6-10 hours. The longer the chicken cooks the more the meat will fall off the bone later. 
3. Once the chicken is cooked turn the heat off. Use tongs and a fork to take the meat off the bones, discard the bones or freeze them in a bag for making broth in the future. Let the chicken soak up the juice in the slow cooker as you prepare the rest of your meal (I like this served on top of rice with sauteed asparagus, snow peas, and basil!). Serve hot.