Crockpot Curried Chicken
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Crockpot Curried Chicken calories by ingredient
Introduction
Oh wow. This is so delicious, it's ridiculous! Seriously, try it! Oh wow. This is so delicious, it's ridiculous! Seriously, try it!Number of Servings: 6
Ingredients
-
1 pound boneless, skinless chicken breasts
1 medium onion, thinly sliced
3 cloves of garlic, diced (or minced)
15 oz can of chickpeas, drained and rinsed
1 medium sweet potato, peeled and diced
1/2 head of cauliflower, broken into pieces
1/2 cup coconut milk - light
1/2 cup chicken stock - low sodium
15 oz can tomato sauce
2 red bell pepper, sliced
1 cup green beans, trimmed to 1.5" pieces
1 zucchini
2 tbsp curry powder
2 tsp cayenne powder (I like heat, so adjust as you need)
1 tbsp garam masala (I really like curry, so adjust as you require)
Tips
I serve this with brown rice, cooked with some tumeric in with it. Super good. You could also serve this with whole wheat naan.
Oh my god, it's so good. It's in my crockpot at home right now - can't wait for dinner!
Directions
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