Slow Cooker Curry Chicken and Vegetables

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286 CALORIES 18g CARBS 8g FAT 37g PROTEIN
3
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™)
(7 PointsPlus®)
I have always had a fondness for curries and am constantly amazed by how much flavor is packed into both curry powder and curry paste. This version is made even easier by cooking everything in the slow cooker, although you could make it stove top as well. I decided to go with an Indian curry and used Madras curry powder but you could also use a Thai curry paste for a Thai inspired curry. Since curry powders and pastes can vary greatly in flavor, I suggest starting with two tablespoons and adjusting up from there. You can always add more. You can also add some cayenne pepper to the mix if you likes things extra spicy. Again just add a little extra at a time since you can always add more but its impossible to remove it. This freezes great.
The Recipe
Slow Cooker Curry Chicken and Vegetables

Slow Cooker Curry Chicken and Vegetables

PREP TIME: 15 Min
COOK TIME: 4 Hours
TOTAL TIME: 4 Hours, 15 Min
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Ingredients

US METRICS
  • 2 lbs. boneless skinless chicken breast
  • 2 tsp. olive oil
  • 3 U garlic cloves, minced
  • 2 tbsp. ginger, minced
  • 1 U red onion, diced
  • 2 tbsp. Madras curry powder (for Thai curry , use red or green Thai curry paste)
  • 1/2 cup low-sodium chicken broth
  • 14 oz. light coconut milk
  • 2 cups butternut squash, peeled and chopped
  • 1 cup snow peas
  • 2 cups broccoli
  • 1 U zucchini, chopped
  • 4 cups spinach
  • 2 U limes

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Instructions

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1

Heat the olive oil over medium high heat. Add the garlic, ginger, and onion. Cook for 4-5 minutes. Add the curry powder (or paste) and cook for 30 seconds. Stir in the chicken broth and turn off heat. Stir in the coconut milk.

2

Place the chicken and vegetables in the slow cooker.

3

Pour the coconut curry mixture over top. Cook on high for 3-4 hours. Chop or shred chicken. Season with salt and pepper as needed. Serve with fresh lime juice.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 286
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
18%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 74mg
24%
Sodium 124mg
5%
Total Carbohydrate 18g
6%
Dietary Fiber 5g
20%
Sugars 5g
Protein 37g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
2 Comments
On Slow Cooker Curry Chicken and Vegetables
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Tammy Soweidy
August 19, 2016 - 10:02
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5
I was uncertain of how I would like this recipe, especially the butternut squash, as it sometimes cooks too sweet, but it really soaked in the curry flavor! Everything works really well and is delicious! (I forgot the peas, and used (a healthy amount of ) coconut oil in place of the olive oil and made it with Thai green curry paste, my fave! :-)
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August 19, 2016 - 10:44
I haven't tried that before but I think it would work.
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