Slow Cooker Curried Chicken and Rice

3
(75) 65 Reviews
Prep Time
15
min.
Total Time
8
hr.
35
min.
Servings

6 servings, 1-1/2 cups each

What You Need

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Make It

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  • 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.

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.

Easy Cleanup

To speed the cleanup, spray the inside of the slow cooker with cooking spray before filling with ingredients.

Servings

  • 6 servings, 1-1/2 cups each

Healthy Living

  • Low calorie
  • Generally Nutritious

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 Information

Serving Size 6 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 410
% Daily Value
Total fat 11g
Saturated fat 3g
Cholesterol 80mg
Sodium 750mg
Carbohydrate 48g
Dietary fiber 6g
Sugars 7g
Protein 30g
   
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mrspastewski |

    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 |

    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 |

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

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