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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, slow cooker curry chicken and vegetables. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Slow cooker curry chicken and vegetables is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Slow cooker curry chicken and vegetables is something which I’ve loved my whole life.

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. Prefer a quicker stove top curry?

To begin with this recipe, we have to first 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. Take 1 lb. chicken breast, cut in 1 1/2 inches pieces
  2. Make ready 1 can (14.5 oz) coconut milk
  3. Get 3 Tbsp. red curry paste
  4. Make ready 3 Tbsp. brown sugar
  5. Prepare lime juice (approx. 2 Tbsp)
  6. Take 1 package frozen Asian medley vegetables*

Make it a one-pot meal by throwing in vegetables for a hearty and irresistibly delicious chicken dinner! I've never met a person who would rate this chicken. In my books, this Slow Cooker Chicken and Vegetable Curry is a relatively mild curry with no additional spices included in the mix even though it looks hot and spicy. Both Ro-Taro and Ro-Jiro can eat this comfortably without breaking into a sweat. 🙂 Serve it with lots of steamed white rice.

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 my books, this Slow Cooker Chicken and Vegetable Curry is a relatively mild curry with no additional spices included in the mix even though it looks hot and spicy. Both Ro-Taro and Ro-Jiro can eat this comfortably without breaking into a sweat. 🙂 Serve it with lots of steamed white rice. Slow Cooker Recipe: Curried Vegetable and Chickpea Stew. 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.

So that is going to wrap it up for this exceptional food slow cooker curry chicken and vegetables recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!