Crock Pot (Slow Cooker) Chicken Rice Curry
 Chicken Rice Curry Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Crock Pot (Slow Cooker) Chicken Rice Curry calories by ingredient
Introduction
I love curry, but my husband hates how our house smells for days when I cook it on the stove. I found a basic recipe online and tweaked it with more spice, more garlic, and chicken thighs instead of breasts. I hope you enjoy it! I love curry, but my husband hates how our house smells for days when I cook it on the stove. I found a basic recipe online and tweaked it with more spice, more garlic, and chicken thighs instead of breasts. I hope you enjoy it!Number of Servings: 6
Ingredients
-
1 can chicken broth
1 packet gravy mix
2 Tbsp red curry paste
1 tsp garlic powder
3lb frozen boneless, skinless chicken thighs
1 medium red bell pepper, chopped
1 medium golden delicious apple, chopped
1/4 cup raisins
1 medium to large onion, chopped
2-4 bay leaves, crumbled
1 cup instant brown rice
Directions
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.