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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 430.0
  • Total Fat: 19.7 g
  • Cholesterol: 7.9 mg
  • Sodium: 140.9 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 7.7 g
  • Protein: 13.1 g

View full nutritional breakdown of Crock Pot Chicken Curry calories by ingredient
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Crock Pot Chicken Curry

Submitted by: TOMIANNIE

Introduction

A great easy curry recipe for the slow cooker A great easy curry recipe for the slow cooker
Number of Servings: 8

Ingredients

    3 Tbsp flour
    3 Tbsp curry powder
    1 ½ tsp ground cumin
    1 ½ pounds skinless, boneless chicken thighs, cut into pieces (Tomi’s note: I like breast meat)
    5 med. potatoes, peeled and chopped
    3-4 medium-size carrots, bias sliced
    1 large cooking apple, coarsely chopped
    2 cloves garlic, minced
    1 fresh jalapeno, seeded and finely chopped
    1 tsp chicken bouillon (or 1 cube)
    1 13 ½ oz. can unsweetened coconut milk
    Raisins and peanuts

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Directions

1. In a large Ziploc combine flour, curry powder, cumin, and ½ tsp. salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a 3 ½-4 quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno, and bouillon. Place chicken on top of vegetables. Pour ½ c. water over chicken.
3. Cover; cook on low-heat setting for 6-8 hours or high for 3-4 hours.
4. Stir coconut milk into chicken mixture. Cover; cook 30 minutes more on high. Serve over rice. Sprinkle with raisins and peanuts. Makes 8 servings.


Number of Servings: 8

Recipe submitted by SparkPeople user TOMIANNIE.






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Member Ratings For This Recipe

  • I really liked this recipe! I used light coconut milk and tofu. and I added some Thai spices! With brown rice, it's delish! - 2/19/10

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