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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 90.7
  • Total Fat: 3.3 g
  • Cholesterol: 15.0 mg
  • Sodium: 97.3 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.8 g

View full nutritional breakdown of Crockpot Curry Chicken calories by ingredient
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Crockpot Curry Chicken

Submitted by: TREE63
Crockpot Curry Chicken

Introduction

This recipe is easy, delicious, and authentically caribbean. Throw all ingredients in the crockpot and go. Tastes great with rice and a side of steamed cabbage. This recipe is easy, delicious, and authentically caribbean. Throw all ingredients in the crockpot and go. Tastes great with rice and a side of steamed cabbage.
Number of Servings: 6

Ingredients

    6 boneless skinless chicken breast cut in cubes
    1 tablespoon Olive oil
    2 Cloves garlic, chopped
    2 Scallions, chopped
    4 tablespoon Curry powder
    1 tablespoon Allspice
    1 tsp ginger
    1 cup fat free chicken broth
    1 large Potato peeled and diced
    1/2 Jamaican hot pepper minced(Optional) will make dish HOT!!!

Directions

1. Clean chicken with lime juice or vinegar. Rinse well.
2. Add all ingredients in Slow Cooker
3. Cover and cook on Low 8 hours or High for 6 hours

Number of Servings: 6

Recipe submitted by SparkPeople user TREE63.






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Member Ratings For This Recipe



  • 4 of 4 people found this review helpful
    chicken breasts will end up extremly dry in a crockot unless they start off frozen. Saute garlic really low with skim milk first instead of the coconut milk. - 5/8/10

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  • Good
    4 of 4 people found this review helpful
    The flavor was really great. However, even with extra chicken broth and coconut milk it was way too dry. - 7/21/09

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  • 2 of 2 people found this review helpful
    I am planning to use this recipe, however I added all the ingredients into the recipe calculator and they do not come to 90 cals per portion but around 350 cals. However with 3/4 cup basmati rice should still come to a 500 calorie meal. I hope it tastes good. - 9/1/12

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  • 1 of 1 people found this review helpful
    The nutritional info is definitely skewed. The nutritional info breakdown only included 1 breast TENDERLOIN (listed as 24 calories?). One whole breast (bone/skin removed) = 259.6 calories so that should be added to the total. - 7/15/11

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  • Incredible!
    1 of 1 people found this review helpful
    I added carrots, white onion (did not have scallions) seasalt, liquid aminos, cumin, tumeric, tsp fennel seeds along with the curry, did not have allspice replaced with cinnamin and nutmeg, 3 cups of broth, used chicken legs with bones and now the meat is falling off the bones!! Yum!!! - 7/7/11

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  • Incredible!
    1 of 1 people found this review helpful
    I have always loved Curry. We ate it as a kid all the time. One thing that will help the chicken not be dry is chopping into cubes. I chop everything to cubes. This has a really good taste is great! - 9/28/10

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  • I'll definitely make this again. The flavor was great and my family liked it. I ended up adding an additional cup of liquid. - 8/21/12

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  • My hubby and I thought it was too sour/bitter. I added a half cup of raisins, as well as carrots, and still felt that way. Tonight, I put a TB of vanilla soymilk to my serving, and it was finally decent. - 3/21/12

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  • i paid no attention to the portions on this recipe after reading the comments. after adding spices, i filled my crock pot almost to the brim with water, and added some boullion cubes once it heated up, my chicken was so moist and tender it fell off the bone. - 6/27/11

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  • I am making this for supper tonight but I am leaving the chicken pieces whole. We'll see what happens. - 4/18/11

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  • Tried this tonight and will be making it again, so easy and yummy! - 9/8/10

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  • It was delicious - 6/1/10

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  • This was very good!! I used chicken wings instead of breasts because I'm a wing person. I used the recipe as is and added nothing extra. It was perfect!! I'll be making this often. - 5/7/10

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  • I do plan to make this, but the calorie count on this recipe is off considerably. The recipe calls for 6 chicken breasts, but only one is listed in the caloric breakdown. Just from experience I would probably add some veg, double up on broth,and add some lite coconut milk during the last 30 min. - 2/11/10

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  • I began to make this, but then realized that I didn't have Curry! I substituted with Cumin and Tumeric. It turned out okay with some extra salt, but I will probably not make it again. - 1/17/10

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  • This is a very easy recipe and good. I enjoyed the leftovers for several days. Although mine came out a little dry, I added some skimmed milk after it was cooked and that helped. - 6/16/09

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  • I liked it because I didn't cook it -- MOB08 shared it with me! - 6/4/09

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  • This was okay, but not a dish I would repeat. Even with all of those spices, I found that it wasn't very tasty. I even added the coconut milk, but that wasn't much help. Not terrible, just fair. - 6/3/09

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  • This recipe was very good!! I did add the 1 tsp of Cayenne Pepper instead of the Jamaican Peppers and I also added the coconut milk. I think next time I will use extra broth as well as it seemed a bitt thick and we also like to dip our Naan. I'll definatly be making this again Big hit w/the kids! - 4/29/09

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  • Delicious! I can't figure out your calorie count, though. Maybe my chicken breasts are just bigger, but I get a higher count. I will definitely be making this again! - 3/5/09

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  • So Yummy! We added a bit of cocconut milk to thin the sauce, but other than that it was perfect! - 3/4/09

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  • I love slow cooker recipes. This was delicious! - 3/3/09

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  • Very good flavor! Was a little thick though so next time I will add extra broth. We like to have more sauce to dip our Naan in. Thanks! - 2/19/09

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  • I added (tsp maybe) Powdered Cayenne Pepper instead of Jamaican Peppers, because I had it on hand. - 2/11/09

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  • Good! Added 1/4 c of coconut milk for some body. - 2/1/09

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