Curry Chicken Crock Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken breasts, frozen or thawedWhatever veggies you like (carrots, celery, broccoli, peppers)1 can of diced tomatoes1 onion chopped1 can coconut milk (light)1 cup chicken brothsalt to taste1 or 2 Tbsp curry powder (your preference)1 Tbsp ground cumin1 tsp ground coriander1 tsp turmericIf you like you curry spicy, you can chop up a dried red chili or 2 and add.
Cook on low for about 6 hours (longer if chicken was frozen). I usually serve with wild/long grain rice (not instant). To cook the rice in a crock pot (a separate one), use a 1:2 ratio, like 1 cup of rice to 2 cups of water. Cook on low 4 or 5 hours.
Serving Size: 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user 2DBVAN.
Serving Size: 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user 2DBVAN.
Nutritional Info Amount Per Serving
- Calories: 290.2
- Total Fat: 9.1 g
- Cholesterol: 70.0 mg
- Sodium: 843.3 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.2 g
- Protein: 31.9 g
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