slow cooker

Chicken Curry (Slow Cooker)

I have a love/hate relationship with my slow cooker.  I love the idea of having dinner waiting for me when I get home, but I’m the worst at actually getting the slow cooker going in the morning before I leave for work. This Chicken Curry is so easy and requires minimal prep. To make it even easier, I like to go ahead and put everything, minus the chicken, in the slow cooker insert the night before, then stick it in the fridge. The next morning, all I have to do is take the insert out of the fridge and add the frozen chicken. We like to eat it with naan, rice, quinoa, or roasted cauliflower.

  Chicken Curry (Slow Cooker)

Ingredients:

  • 2 pounds boneless skinless chicken breasts, frozen
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons curry powder
  • 1 1/2 teaspoons paprika
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 4 medium red potatoes, cut into chunks
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can tomatoes- stewed (or diced work fine too!)
  • 1 (8 ounce) can tomato sauce

Directions:

Place all of the ingredients in the slow cooker and cook on low for 8-9 hours. Shred the chicken before serving.

 

Recipe slightly adapted from Mel’s Kitchen Cafe

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