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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make 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 unique. This is gonna smell and look delicious.

Ways to Serve Slow Cooker Curry Chicken and Vegetables. I like to serve this dish over white or brown rice. But you can also serve it over another grain, like quinoa.

Slow cooker curry chicken and vegetables is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Slow cooker curry chicken and vegetables is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Prepare 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. Prepare lime juice (approx. 2 Tbsp)
  6. Prepare 1 package frozen Asian medley vegetables*

It does get a little busy in the morning preparing the ingredients but once everything is in the slow cooker, it pretty much takes care. Add the chicken, and then the drained eggplant, onion. 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!

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.

I want to start this post by saying that this recipe is very veggie-heavy. 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. Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion.. turmeric, and cayenne pepper in a small bowl.

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