Healthy comfort food in a bowl, this Crock Pot Coconut Chicken and Cauliflower Rice Stew is a warm and satisfying recipe. It’s the perfect weeknight dinner to serve when the temperatures outside dip below freezing.
When the temperature outside drops below 30 degrees there are few things that sound better than crock pot dinners. Not only are they warm and comforting, they’re also often simple, one-pot meals that make dinner a breeze. Today’s recipe for crock pot coconut chicken and cauliflower rice stew is one of those set-it-and-forget-it meals that comes together in a flash and then cooks nice and sloooow, allowing the flavors to develop and do their thang while you go about your day.
Aside from the simplicity of this recipe, my favorite thing about this easy stew is the fact that it’s absolutely veggie-packed but in no way does it taste like you’re diving into a big bowl of vegetable stew. The broth is creamy and satisfying thanks to a combination of coconut milk and butternut squash that morph together into a rich-tasting-but-still-healthy aromatic base.
Another important note for my fellow leftover lovers: This recipe tastes fantastic reheated for lunch the next day. YES.
Crock Pot Coconut Chicken and Cauliflower Rice Stew
Crock Pot Coconut Chicken and Cauliflower Rice Stew
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 mins
- Yield: 8 bowls 1x
- Category: crock pot, slow cooker
Ingredients
- 4 large carrots, chopped into thick chunks
- 2 tablespoons ginger paste (or peeled and grated fresh ginger)
- 1 lb boneless, skinless chicken breasts, chopped into thick chunks
- 1 red bell pepper, diced
- 1 onion, diced
- 1 15-ounce package frozen pre-diced butternut squash
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 cup light coconut milk
- 4 cups chicken broth
- 12-ounces riced cauliflower
- 1 large bunch fresh cilantro, chopped
- Juice of one lime (optional)
Instructions
- Place chicken in bottom of slow cooker, top with carrots through chicken broth and stir everything together. Cook on high for 4 hours (or low for 7–8 hours).
- Stir in cauliflower rice and allow to cook for another 30-45 minutes, until cauliflower rice is tender.
- Top with chopped cilantro and a squeeze of lime juice, if desired.
Recipe inspired by Slow Cooker Coconut Chicken and Wild Rice Stew
Additional Soups/Stews/Broth Bowls to Try
- One Pot Chicken Cabbage Bowl with Sesame Ginger Broth
- Butternut Squash Soup (Vegan)
- Southwest Shrimp Soup
- Corned Beef and Cabbage Creamy Leek Soup
- Butternut Squash and White Bean Stew
Question of the Day
- Have you made any crock pot recipe winners lately? Please tell me about them and feel free to share any recipe links below so we can give them a try!
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Looks delicious! Do you think you could you either a plain yogurt or cows milk as a substitution for coconut milk?
Honestly, I wouldn’t substitute them just because the coconut milk really does add a certain depth of flavor and I think cows milk would alter that too much.
Yum! I’ll have to keep this on hand for the next cold snap we get. Thanks for sharing Julie!
Can you use frozen carliflower rice, or does it need to be fresh?
Frozen would definitely work, too!!
Mmmm this sounds delicious. I am all about the crockpot meals during the cold winter months. I love making any kind of taco or Mexican chicken in the crockpot. And I especially like cooking beef because it makes it so tender!
Ahhh I love coconut in savory recipes! This stew looks right up my alley 🙂 Thanks for sharing Julie!
This sounds perfect for today’s snowy weather!
This sounds amazing! For those of us on the Whole30 train, would leaving out the brown sugar have a big impact on the flavor? Thanks!
Hmmm… I’ve never made it that way, but I think it would still be good! If you do try it without the sugar, please let me know what you think!
This sounds great! I follow my friend Cara on her blog Caramelized. She posted a slow cooker chicken & sweet potato chili with tomatillo salsa mixed in. It was great! I’m on my last container for lunch today & need to make more. I’ll add this into my rotation too. And will you please tell me about the gold flatware? I love it!
It’s from Target!! It’s way cheaper at Target compared to other options out there!
Off the topic… We have been snowed in this week. I have been using your workout page since I can’t get to a gym! Thanks for all the great workouts! They are keeping me sane!
So happy you’re finding that page useful!! Everything has been closed for the past two days around here as well. Stay safe and WARM!
Sounds delicious! I need to get a slow cooker – which do you have and do you like it?
Not a slow cooker recipe, but have you made Pinch of Yum’s sheet pan ginger chicken with broccoli? It took 30 minutes and was insanely delicious! Highly recommended!
I haven’t but that sounds SO good and right up my alley. I swear their recipes are always SO flavorful and delicious!
Thanks for sharing these recipes! It’s been freezing here and I”m all about the slow cooker meals! My go-to lately has been a yummy chickpea curry that’s vegetarian, gluten free and vegan (if you opt for coconut milk instead of cream). It’s SUPER easy, delicious and the sweet & spicy is perfect for a winter dish: https://www.aspicyperspective.com/chickpea-curry-in-the-slow-cooker/2/
Yum! This sounds amazing!
Oh my gosh I can’t wait to make this!!! Your recipes are always a big hit in my house!
This looks delicious on a cold winter day! The last crock pot recipe I made was actually for hot chocolate! Ha! Sooo not exactly a meal, but definitely a tasty treat!
Yum this looks amazing! I’ve been looking for a good crock pot recipe without much luck, so I’ll definitely give this one a try!
I’ve tried a ton of ‘chicken and X’ soups, but never with cauliflower rice! What a great way to another another veggie serving. Great recipe!
https://www.slackergirlfitness.com/
I just finished piling all of the ingredients for this yummy soup into my crock pot! Can’t wait for a delicious dinner after work today. Thanks for sharing a great recipe!
Hey Julie, this recipe leaves out a lot of detail. When do you add the squash, coconut milk, sugar, etc? Can you update? Thanks!
Hi Leah! It doesn’t mention those ingredients by name but it says to top the chicken with “carrots through chicken broth” so you will add ALL of the ingredients (except for the cauliflower rice) at once. I hope this helps!!
Looks delicious
That’s Sound Delcious and Amazing looks very great.
Love to try thanks for sharing with us your great recipe.
🙂
I have had this on my list of recipes to try for a while and finally got to it. I was too lazy to thaw or chop my frozen chicken breasts so I cooked them in my Instant Pot with just the chicken broth, released the pressure, shredded the chicken and added everything else and then cooked a little bit more – worked great! It was faster than the crockpot also. Just figured I’d share in case anyone else wants to make this but is short on time.
Hey Julie,
I know this recipe has been posted for a while now but I just made this tonight and it’s delicious!! Will definitely be on rotation for the chilly Ontario winter months ahead us 🙂
So happy to hear you enjoyed it!! Thanks for taking the time to let me know!