Crock Pot Chicken Curry Rice Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6
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Calories
587 kcal
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Course
Main Course
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Cuisine
Indian
Crock Pot Chicken Curry Rice Bowls
Description
Crock Pot Chicken Curry Rice Bowls bring together diced boneless chicken with chopped red and green bell peppers and canned corn, all cooked slowly in a blend of yellow curry powder, Thai red curry paste, and dried basil. The slow cooker method allows the chicken to become tender and soak up the warmth of the ginger, garlic, and curry flavors. Coconut milk is added near the end to enrich the sauce and mellow the heat. Served over cooked rice, this dish balances the creaminess of coconut with the slight sweetness of corn and the savory curry spices. The method requires minimal active cooking time, as the ingredients cook steadily inside the crock pot. This allows the flavors to deepen and develop. The slow cook time also ensures the chicken is juicy and well-seasoned throughout. Once ready, spooning the curry mixture over rice provides a filling and flavorful bowl suitable for a casual dinner or meal prep. The inclusion of canned corn adds texture and sweetness to the curry base. Overall, this dish provides a satisfying comfort meal with rich, layered curry flavors achieved by combining both curry powder and red curry paste.
Ingredients
- 3 chicken Diced, boneless, skinless
- 1 red bell pepper Chopped
- 1 green bell pepper Chopped
- 1 corn Drained, canned
- 2 Tablespoon ground ginger
- 2 Teaspoon garlic minced
- 2 Teaspoon yellow curry powder
- 3 Tablespoons Thai red curry paste
- 1 Tablespoons basil dried
- 1 Teaspoon salt
- 1 Cup chicken broth
- 2 coconut milk canned
- 3 Cups rice Cooked
Instructions
- Place the diced chicken in the bottom of the crock pot. I used a 6 quart slow cooker.
- Place the red pepper, green pepper, corn, ginger, garlic, yellow curry powder, thai red curry paste, basil, salt and chicken broth in the crock pot on top of the chicken.
- Add the lid and cook on low for 6 to 8 hours or high 3 to 4 hours.
- Add the coconut milk to the crock pot for the last 30 minutes of the cook time.
- Serve the crock pot chicken curry mixture over the cooked rice. Enjoy!
Notes
- Use a 6-quart slow cooker for best results to fit all ingredients comfortably.
- Add the coconut milk during the last 30 minutes of cooking to preserve its creaminess.
- Serve the curry mixture over freshly cooked rice for optimal texture and serving temperature.
- This recipe yields multiple servings suitable for family meals or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 36mg | 12% |
| Sodium | 483mg | 20% |
| Potassium | 642mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1893IU | 38% |
| Vitamin C | 43mg | 48% |
| Calcium | 75mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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