Easy Curry Chicken
Ingredients
- 1 Reynolds(R) Slow Cooker Liner ⓘ
- 2 (14.5 ounce) cans chicken broth ⓘ
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces ⓘ
- 2 cups coarsely chopped cauliflower ⓘ
- 2 cups coarsely chopped carrots ⓘ
- 1 cup coarsely chopped onion
- 1 tablespoon curry powder ⓘ
- 1 tablespoon grated fresh ginger ⓘ
- 3 cloves garlic, minced ⓘ
- 1 cup unsweetened light coconut milk ⓘ
- 1 cup frozen peas
- 1/4 cup snipped fresh cilantro ⓘ
- 2 cups hot cooked rice (optional) ⓘ
Instructions
- Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
- Add broth, chicken, cauliflower, carrots, onion, curry powder, ginger, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.
- Cover and cook for 4 hours on high or for 8 hours on low.
- Stir in coconut milk and peas. Cover and cook about 10 minutes more or until heated through.
- Top with cilantro to serve. If desired, serve with hot cooked rice.
Nutrition & Diet Analysis (per serving)
618
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).