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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 391.8
  • Total Fat: 20.1 g
  • Cholesterol: 177.0 mg
  • Sodium: 1,024.1 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 44.4 g

View full nutritional breakdown of Crock Pot (Slow Cooker) Chicken Rice Curry calories by ingredient
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Crock Pot (Slow Cooker) Chicken Rice Curry

Submitted by: DARK_CINDERELLA
Crock Pot (Slow Cooker) Chicken Rice Curry

Introduction

I love curry, but my husband hates how our house smells for days when I cook it on the stove. I found a basic recipe online and tweaked it with more spice, more garlic, and chicken thighs instead of breasts. I hope you enjoy it! I love curry, but my husband hates how our house smells for days when I cook it on the stove. I found a basic recipe online and tweaked it with more spice, more garlic, and chicken thighs instead of breasts. I hope you enjoy it!
Number of Servings: 6

Ingredients

    1 can chicken broth
    1 packet gravy mix
    2 Tbsp red curry paste
    1 tsp garlic powder
    3lb frozen boneless, skinless chicken thighs
    1 medium red bell pepper, chopped
    1 medium golden delicious apple, chopped
    1/4 cup raisins
    1 medium to large onion, chopped
    2-4 bay leaves, crumbled
    1 cup instant brown rice

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Directions

1) Combine broth, gravy mix, curry paste, and garlic powder in crock.
2) Add chicken thighs; turn to coat.
3) Add remaining ingredients - except rice, and cook on low 6-7 hours or on high 3-4 hours.
4) Add rice, and stir to combine all ingredients.
5) Cook on High 15-30 minutes, or until rice is tender.

Serving Size: Makes six 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DARK_CINDERELLA.






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