Crock Pot (Slow Cooker) Chicken Rice Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can chicken broth1 packet gravy mix2 Tbsp red curry paste1 tsp garlic powder3lb frozen boneless, skinless chicken thighs1 medium red bell pepper, chopped1 medium golden delicious apple, chopped1/4 cup raisins1 medium to large onion, chopped2-4 bay leaves, crumbled1 cup instant brown rice
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.
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.
Nutritional Info 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
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