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

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, slow cooker curry chicken and vegetables. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Slow cooker curry chicken and vegetables is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Slow cooker curry chicken and vegetables is something which I have loved my whole life.

This Slow Cooker Chicken and Vegetable Curry is a one-pot curry meal complete with vegetables. It looks just as tempting and delicious! I have been putting my slow cooker to good use ever since I pulled it out of the lower shelf of the corner kitchen cabinet.

To get started 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 it.

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

Or, put the dish in a bowl and serve with some nice crusty French bread or rolls and a side salad. This Slow Cooker Chicken Curry & Vegetables Recipe is an easy & delicious healthy dinner full of sweet potatoes, cauliflower, and peas. I absolutely love the taste of curry and making this recipe in your slow cooker makes it even easier! I want to start this post by saying that this recipe is very veggie-heavy.

Instructions 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.

In the bottom of the slow cooker, whisk together light coconut milk, tomatoes, curry powder, garlic powder, ground ginger and kosher salt. Add chicken, onion, chickpeas, cauliflower and baby carrots. Mix everything thoroughly to coat in sauce. If you don't have a slow cooker, this recipe can be made in the oven. This curry is so simple to prepare!

So that’s going to wrap this up for this exceptional food slow cooker curry chicken and vegetables recipe. Thanks so much for your time. I am 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 family, colleague and friends. Thank you for reading. Go on get cooking!