Slow Cooker Chicken and Vegetable Curry

Name: Slow Cooker Chicken and Vegetable Curry
Cuisine: Asian, Indian
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon sweet smoked hungarian paprika; 1 medium onion, diced; 1 medium red bell pepper, diced; 1 medium carrot, diced; 1 cup frozen peas; 1 can (14.5 ounces) diced tomatoes, undrained; 1/2 cup chicken broth

5 steps

Updated at: Thu, 17 Aug 2023 00:07:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories216.5 kcal (11%)

Total Fat4.3 g (6%)

Carbs15.4 g (6%)

Sugars7.7 g (9%)

Protein29.5 g (59%)

Sodium631.6 mg (32%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundboneless skinless chicken breasts

1 tablespooncurry powder

1 teaspoonground cumin

1 teaspoonground coriander

1 teaspoongarlic powder

½ teaspoonsalt

¼ teaspoonblack pepper

1 teaspoonsmoked hungarian paprika

1 x 14.5 ouncescan diced tomatoes

undrained

½ cupchicken broth

Instructions

Step 1

Place the chicken, onion, bell pepper, carrot, peas, curry powder, cumin, coriander, salt, and black pepper in a slow cooker. Stir to combine.

Step 2

Pour the diced tomatoes and chicken broth over the chicken and vegetables. Stir to combine.

Step 3

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.

Step 4

Serve the chicken and vegetable curry over cooked rice or with naan bread. Enjoy!

Step 5

You can adjust the seasonings to your liking and add other vegetables, such as cauliflower or potatoes, if you wish. You can also add some coconut milk to the curry for a creamier texture. I hope this helps and happy cooking!