Crockpot Curried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound boneless, skinless chicken breasts1 medium onion, thinly sliced3 cloves of garlic, diced (or minced)15 oz can of chickpeas, drained and rinsed1 medium sweet potato, peeled and diced1/2 head of cauliflower, broken into pieces1/2 cup coconut milk - light1/2 cup chicken stock - low sodium15 oz can tomato sauce2 red bell pepper, sliced1 cup green beans, trimmed to 1.5" pieces1 zucchini2 tbsp curry powder2 tsp cayenne powder (I like heat, so adjust as you need)1 tbsp garam masala (I really like curry, so adjust as you require)
1. In the bottom of the slow cooker, whisk coconut milk, chicken broth, curry powder, and cayenne and garlic.
2. Add all other ingredients, stirring well to ensure they're evenly coated.
3. Cook on low for 8 hours, or high for 4.
4. You can add frozen peas at the end, if you like!
5. After it's cooked, remove chicken from pot and shred with a fork. Return to pot and stir.
6. Taste test. Flavours mellow when slow cooked, so now would be the perfect time to make adjustments/additions (salt, curry powder, whatever). If it's too hot, add light sour cream or yogurt by the spoonful - this will cut through the heat.
Serving Size: makes 6 generous servings
2. Add all other ingredients, stirring well to ensure they're evenly coated.
3. Cook on low for 8 hours, or high for 4.
4. You can add frozen peas at the end, if you like!
5. After it's cooked, remove chicken from pot and shred with a fork. Return to pot and stir.
6. Taste test. Flavours mellow when slow cooked, so now would be the perfect time to make adjustments/additions (salt, curry powder, whatever). If it's too hot, add light sour cream or yogurt by the spoonful - this will cut through the heat.
Serving Size: makes 6 generous servings
Nutritional Info Amount Per Serving
- Calories: 292.0
- Total Fat: 5.3 g
- Cholesterol: 32.5 mg
- Sodium: 871.1 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 9.7 g
- Protein: 21.7 g
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