Slow cooker curry chicken and vegetables
Slow cooker curry chicken and vegetables

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, slow cooker curry chicken and vegetables. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

This easy slow cooker Chicken Curry is packed with the flavors of curry, coconut, and plenty of veggies. An easy, flavorful dinner you will make Simply thaw and either reheat or cook in the slow cooker according to original directions. Ways to Serve Slow Cooker Curry Chicken and Vegetables.

Slow cooker curry chicken and vegetables is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Slow cooker curry chicken and vegetables is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have slow cooker curry chicken and vegetables using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Slow cooker curry chicken and vegetables:
  1. Make ready 1 lb. chicken breast, cut in 1 1/2 inches pieces
  2. Take 1 can (14.5 oz) coconut milk
  3. Prepare 3 Tbsp. red curry paste
  4. Make ready 3 Tbsp. brown sugar
  5. Get lime juice (approx. 2 Tbsp)
  6. Prepare 1 package frozen Asian medley vegetables*

If you're trying to keep things even healthier though, my slow cooker vegetarian chili, slow cooker vegetable curry and coconut chickpea curry recipes are exactly that and more. I freeze individual portions of it and take it. Satisfying and comforting this Indian inspired slow cooker vegetable curry dish is packed with protein and full of flavor thanks to warm spices. Slow Cooker Recipe: Curried Vegetable and Chickpea Stew.

Steps to make Slow cooker curry chicken and vegetables:
  1. Combine coconut milk, red curry paste, sugar and lime juice together in the slow cooker.
  2. Add chicken and vegetables* to the slow cooker and stir well to combine. (*If using a medley with broccoli, add vegetables during the last hour of cooking so the broccoli doesn't overcook.)
  3. Cook on low for approximately 4 1/2 to 5 hours. Start checking on it after 4 hours to avoid drying out the chicken.
  4. Serve over rice. Garnish with lime wedges and/or cilantro, if desired. Add salt to taste to balance out the sweetness if you prefer.

This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. Slow Cooker Chicken Curry - lip-smacking creamy curry chicken in a perfect blend of homemade Jamaican curry powder and other spices. This dynamic, meatless curry gets its texture from chickpeas and lentils, and its thick richness from a combination of coconut milk and pumpkin puree. Hours in the slow cooker really lets all of the flavors meld in this creamy, Thai-style curry.

So that is going to wrap it up for this exceptional food slow cooker curry chicken and vegetables recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!