Crockpot Curry Chicken & Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 pounds skinned chicken breasts, cubed1 cup light coconut milk1 cup low-sodium chicken broth2 tbsp curry powder3 tbsp minced garlic1 zucchini, cubed1/2 onion, roughly chopped4 small potatoes, cubed
Place all ingredients in a crock pot and stir until curry powder is thoroughly combined into the liquid. Cook on high for 3.5 hours (or low for 6 hours). Stir, then reduce to warm for 1/2 hour.
If too thin, add flour 1 tbsp at a time until desired results are achieved. (This is not shown in nutrition information.)
Makes 6 equal servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KALORIE-KILLAH.
If too thin, add flour 1 tbsp at a time until desired results are achieved. (This is not shown in nutrition information.)
Makes 6 equal servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KALORIE-KILLAH.
Nutritional Info Amount Per Serving
- Calories: 253.8
- Total Fat: 3.8 g
- Cholesterol: 65.7 mg
- Sodium: 104.7 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.9 g
- Protein: 29.8 g
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