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

Hello everybody, it’s John, 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Slow cooker curry chicken and vegetables is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Slow cooker curry chicken and vegetables is something that I have loved my whole life. They are fine and they look fantastic.

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 particular recipe, we must first prepare a few components. You can cook slow cooker curry chicken and vegetables using 6 ingredients and 4 steps. Here is how you cook that.

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

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.

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’s going to wrap it up with this exceptional food slow cooker curry chicken and vegetables recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!