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With summer in full swing, July’s recipe is the perfect set it and forget it crockpot meal for when it’s just too hot to cook: Coconut Curry Chicken.

This recipe was submitted by Robin Davis for the DCI Kidney Cookbook.

Cook time: 9hrs in a crockpot
Total time: 9hr 15min

Makes 4 servings

  • 2 boneless chicken breasts
  • 1/4 c. chopped green onions
  • 1 (4 oz) can diced green chili peppers
  • 2 T. minced garlic
  • 1 1/2 T. curry powder
  • 1 T. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. cinnamon
  • 1 T. lime juice
  • 1 1/2 c. water
  • 1 (7 oz) can coconut milk
  • 2 c. white rice, cooked
  • Chopped cilantro, for garnish


  1. Combine chicken, green onions, green chili peppers, garlic, curry powder, chili powder, cumin, cinnamon, lime juice, and water in the slow cooker.
  2. Cover and cook on LOW for 7-9 hours.
  3. After cooking time, shred chicken with a fork, stir in coconut milk.
  4. Turn the slow cooker to HIGH and cook for an additional 15 minutes.
  5. Serve ½ chicken breast with ½ cup cooked rice and garnish with cilantro.

Nutrition Facts (Per Serving)

Calories – 303
Potassium – 414mg
Sodium – 240mg
Phosphorus – 114mg
Protein – 17g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.