Slow Cooker Curried Chicken and Rice

Slow Cooker Curried Chicken and Rice recipe

photo by:kraft

I made this tonight and it was easy and delicious!! We loved it and will definitely make it again! I used two apples instead of one, a large onion instead of medium, brow...read more

posted by

mrspastewski

on 11/13/2012

time

prep:

15 min

total:

8 hr 35 min

servings

total:

6 servings, 1-1/2 cups each

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what you need

boneless skinless chicken thighs (1-1/2 lb.)

medium potatoes, cubed

medium onion, chopped

medium apple, chopped

Tbsp. curry powder

tsp. salt

can (14-1/2 oz.) chicken broth

cups frozen peas, thawed

cups MINUTE White Rice, uncooked

Make It

PLACE chicken in slow cooker; top with potatoes, onions and apples. Sprinkle with curry powder and salt.

ADD enough water to broth to measure 2 cups; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours).

STIR in peas and rice. Cover. Cook on LOW an additional 20 min. or until rice is tender.

Kraft Kitchens Tips

Note

For less heat, decrease curry powder to 2 Tbsp.

Cooking Know-How

Taking the lid off your slow cooker for even just a minute to give it a quick stir drastically reduces the heat and extends the cooking time. Only lift the lid if instructed to do so in the recipe.

Make Ahead

Fill the removable stoneware container with the recipe ingredients as directed. Store in the refrigerator until ready to start the slow cooker.

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mrspastewski

posted:11/13/2012

I made this tonight and it was easy and delicious!! We loved it and will definitely make it again! I used two apples instead of one, a large onion instead of medium, brown rice instead of white, and all fat free sodium reduced chicken broth instead of broth and water.

Vondar1

posted:3/29/2012

Like many others, I made a few changes for my liking. To make the recipe more like the first time I tried chicken curry in New York City, I substituted chick-peas for the green peas. I added more curry and used basmati rice. I think next time I will try adding coconut milk, sounds good.

binkypal

posted:2/20/2009

this was a great dish, but the curry smell got a little too much as the day wore on as it was cooking.

a cook

posted:3/30/2008

I read through several of the comments, so I doubled the curry and added a 14oz can of light coconut milk as many suggested. I left out the rice and cooked some brown rice separately. I also subbed sweet potatoes for a bit more nutrition, and they looked nice in the dish. The house smelled great, and it was very tasty!

a cook

posted:10/17/2007

I altered the recipe because of the comments. I put only one cup of peas in at the last 30 minutes cooking time. This recipe took a lot less cooking than it states. I added a can of coconut milk and a lot more curry powder. I thickened the sauce with cornstarch at the end of cooking and omitted the rice and cooked this separately. It was delicious.

Danger Kitty

posted:10/5/2007

I do not know what went wrong, but after 12 hours of cooking the potatoes were still hard. I am not a fan of slow-cooker cooking I prefer to use my stove top, oven, and grill.

essencedsg

posted:7/10/2007

This meal was really good with great prep time. I used chicken breast instead of thighs, and asian style vegetables instead of peas. I also seasoned my meat with curry powder. Next time I make this meal I will use 1 potato and 2 apples (The apples gave it a nice sweet surprise), more curry powder and chilli powder or cayenne peppper to add spice.

amandacorum

posted:6/6/2007

I read the comments and made changes and LOVED it. Here are the changes I made: added a can of coconut milk, added more chicken broth, added can of baby corn on cob, added can of sliced water chestnuts, added sliced yellow bell pepper, added 3 TBS additional curry, added 1 -2 TBS chilli powder and quite a bit of salt and pepper. I cooked the rice in it- there was plenty of liquid and it was YUMMY

Michelle91972

posted:5/21/2007

The next time I make this recipe I am going to add much more curry powder and some different vegetables to give it that real curry chicken flavor.

flamidwyfe

posted:2/16/2007

This recipe was awesome, my house smelled SO good all day! The only change I would make is cook the rice seperately, and serve over the rice, the rice absorbed too much of the juice and I had to add chicken broth so it wouldn't dry out.

servings

total:
6 servings, 1-1/2 cups each

healthy living information

Low calorie

diet exchange

3 Starch + 3 Meat (L)

nutrition bonus

Incorporate more vegetables into your diet with this low-calorie meal. As a bonus, it has over 1/2 cup of the recommended 2-1/2 cups of vegetables per day.

nutritional info per serving

per serving

Calories

410

Total fat

11 g

Saturated fat

3 g

Cholesterol

80 mg

Sodium

750 mg

Carbohydrate

48 g

Dietary fiber

6 g

Sugars

7 g

Protein

30 g

Vitamin A

20 %DV

Vitamin C

20 %DV

Calcium

6 %DV

Iron

30 %DV

Healthy Living Information

Low calorie

diet exchange

3 Starch + 3 Meat (L)

nutrition bonus

Incorporate more vegetables into your diet with this low-calorie meal. As a bonus, it has over 1/2 cup of the recommended 2-1/2 cups of vegetables per day.

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