Slow Cooker Mulligatawny
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 quarts chicken stock2 cups shredded chicken breast3 Tbsp extra virgin olive oil1 clove garlic, minced3 leeks, white part only, sliced thin1 small carrot, shredded2 stalks celery, diced1 1/2 heaping tbsp curry powder1 bay leaf1 medium tart apple, finely diced1 tsp sea salt1/2 tsp fresh ground mixed pepper1/2 tsp dried thyme1 tsp dehydrated lemon zest1 cup evaporated skim milk
Heat the oil in a heavy skillet over medium heat. Add leeks and sweat until softened. Add mushrooms, carrot, celery and curry powder. Cook until vegetables are softened.
Put stock and chicken into crockpot. Add cooked vegetables, apple and seasonings. Cook on HIGH for 2 hours, then reduce heat to LOW and cook overnight. Just before serving, add evaporated milk and remove bay leaf.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Put stock and chicken into crockpot. Add cooked vegetables, apple and seasonings. Cook on HIGH for 2 hours, then reduce heat to LOW and cook overnight. Just before serving, add evaporated milk and remove bay leaf.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 264.7
- Total Fat: 10.0 g
- Cholesterol: 42.3 mg
- Sodium: 870.1 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.0 g
- Protein: 21.8 g
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