curry chicken and jasmine rice in a white bowl

Slow-Cooker Shredded Chicken and Curry Rice Bowls

Author Brandi Crawford


  • 1 pound skinless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 1 13.5oz can coconut milk
  • 1 cup sliced onion
  • 1 1/2 tablespoons curry powder
  • 2 tablespoons fresh lime juice
  • salt and pepper to taste
  • 2 cups water
  • 2 cups MinuteĀ® Instant Jasmine Rice
  • shredded parsley optional garnish


  • Add the chicken breasts, chicken broth, coconut milk, onion, lime juice, curry powder, salt and pepper to taste to a slow-cooker.
  • Place the lid on the cooker. Cook for 8 hours on Low, 4 hours on High.
  • While the chicken cooks boil 2 cups of water in a saucepan on medium-high heat.
  • When the water reaches boiling reduce the heat medium and add the rice. Allow the rice to stand for 5 minutes. 
  • When the water has fully absorbed, fluff out the rice.
  • Open the lid and remove the chicken. Using a knife and fork, shred the chicken. It should be really tender.
  • Serve the shredded chicken alongside the rice. Drizzle curry sauce and parsley throughout.