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Slow Cooker Chicken Curry
Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe a delicious one-pot dish.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
4
Calories:
302 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 pound boneless (skinless chicken breasts)
- 1 onion sliced or diced, medium
- 15 ounces chickpeas drained and rinsed, canned
- 2 sweet potato peeled and diced, medium
- ½ cup coconut milk light, full-fat
- ½ cup chicken stock (low sodium)
- 15 ounces tomato sauce canned
- 2 tablespoons curry powder (salt-free)
- 1 teaspoon salt
- ½ teaspoon cayenne pepper powder optional
- 1 cup green peas (frozen)
- 2 tablespoons lemon juice
- cilantro (optional garnish)
Instructions
- In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
- Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
- Cook on Low for 8 hours or High for 4 hours. Shred the chicken.
- Stir in peas and lemon juice 5 minutes before serving.
- Serve over rice and with plenty of fresh cilantro.
Cup of Yum
Notes
- Serving Size: 2 1/2 cups
Nutrition Information
Serving
2.5cups
Calories
302kcal
(15%)
Carbohydrates
43.1g
(14%)
Protein
24.4g
(49%)
Fat
4.7g
(7%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
2.8g
(16%)
Cholesterol
60mg
(20%)
Sodium
1232mg
(51%)
Fiber
8.6g
(34%)
Sugar
12.2g
(24%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 302
% Daily Value*
| Serving | 2.5cups | |
| Calories | 302kcal | 15% |
| Carbohydrates | 43.1g | 14% |
| Protein | 24.4g | 49% |
| Fat | 4.7g | 7% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 2.8g | 16% |
| Cholesterol | 60mg | 20% |
| Sodium | 1232mg | 51% |
| Fiber | 8.6g | 34% |
| Sugar | 12.2g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.