Slow Cooker Chicken Coconut Curry

I have just put all of the ingredients for this dish into my slow cooker and set it to cook. I love this meal. It is my third time making it so I thought it was about time I shared it with you.  Slow Cooker Chicken Coconut Curry is a recipe I found in a local food market newsletter, but I have altered it somewhat to simplify the ingredient list and the instrucions, so I will share it the way I make it my own kitchen.

I admit it does take a bit of time preparing the ingredients.  But once that is done you just layer it all in the slow cooker and let it simmer. So simple.  Just before I serve it I cook some vegetables to add to the dish.... peas, carrots, green beans, snow peas... whatever you select will work just fine.

And, I like to add a spoonful of plain Greek yogurt to my curry dishes too, just before serving.  It makes a soupy stew really creamy.  Mmmmm.

I do love the aroma of a nice light curry coming from my slow cooker... tantalizing, especially on a gloomy and cool Winter day!

I used chicken breasts here but thighs would be fine too. And if you don't have chicken stock, grab a boullion cube and make some!  I also like a light coconut milk, but if you only have full fat, go ahead and use it... just make the adjustment if you need the nutritional information or Smart Points values for tracking.

Slow Cooker Chicken Coconut Curry
makes 6 servings

Ingredients:

• 16 ounces of boneless skinless chicken cut into cubes
• 3 medium white potatoes, scrubbed and cuts into cubes
• 1 medim onion, peeled and sliced vertically
• 1 large can (28 oz.) diced tomatoes
• 1 cup chicken stock
• 1 can (400 ml.) light coconut milk
• 2 Tbs curry powder

Instructions:

1. Coat the inside of your slow cooker with non-stick spray for ease of cleanup.
2. Prepare ingredients as described.
3. Stir curry powder into chicken broth.
4. Layer ingredients in the slow cooker... potatoes, onions, chicken, tomatoes, chicken broth with curry powder.
5. Put lid on slow cooker.
6. Turn setting to HIGH for 15 minutes, then turn down to LOW and let cook for 7 to 8 hours.
7. Turn setting to off. Prepare addition veggies as desired and divide among serving plates.
8. Portion leftovers and freeze or store in fridge for one or two days at most.

Per serving, without additional veggies.

Weight Watchers Smart Points  = 6.

Calories 201

Fat 4g

Saturated Fat 3g

Carbohydrates 23g

Sugar 5g

Fibre 4g

Protein 16g

Getting ready to serve.  Mmmm.  Smells great!

With some petite green peas added.

And a bit of yogurt for me.

Stirred in...

Printable Recipe

Are you a fan of slow cookers?  All year round, or just in the Winter?

Spicy Slow Cooker Chick Pea and Butternut Squash Stew

I do love my slow cooker. Especially for these dump style meals... put everything in the slow cooker, turn it on, and walk away. How easy!  Gotta love that, right?  This Spicy Slow Cooker Chick Pea and Butternut Squash Stew is truly delicious... and very easy.  And if you have been trying to get more veggies into your diet, like I have lately, this is right up your alley!

I was craving something a bit spicy even though our weather has been fabulous!  I wanted something with an Indian flavor, but not really a 'curry' as such, so I chose spices that would compliment turmeric, but not get overwhelmed by it. I think I found the right balance.  The Captain loved it... and was quite pleased that it didn't taste like curry, even though the veggies definitely took on that usual yellow hue that turmeric causes.

I think you will find it quite nice... especially if real curry is not really your jam either!

Don't be intimidated by the list of vegetables that I used. Get creative and use your own favorites. Cauliflower would be good here... so would green peas.

I froze the leftovers in individual one-cup servings so they can be easily thawed and used for quick meals on busy days. Win win.

Spicy Slow Cooker Chick Pea and Butternut Squash Stew
Makes 10 one-cup servings.

Ingredients:

• 1 15-ounce can chickpeas, drained and rinsed
• 1 28-ounce can diced tomatoes
• 6 ounces zucchini, cut into cubes
• 4 ounces onion, sliced vertically quite thin
• 16 ounces butternut squash, peeled, seeded and cut into cubes
• 3 ounces whole green beans
• 4 ounces carrots, cut into chunks
• 1 ounce raisins
• 1/2 can water, use the diced tomato can
• 1/4 tsp each of cardamom, garam marsala, coriander
• 1/2 tsp cumin
• 1 tsp each of cinnamon, turmeric
• healthy dash black pepper

Instructions:

1. Open cans, and prepare vegetables.
2. Coat the inside of your slow cooker lightly with a non-stick spray for easy cleanup.
3. Layer the vegetables in the slow cooker.
4. Mix the spices in a small bowl and then sprinkle over the veggies.
5. Add the tomatoes and the water and then stir.
6. Cook on LOW for about 8 hours.
7. Serve warm over carb/grain of your choice... quinoa, rice, noodles, barley, wheatberries, freekah, farro.

Per serving, stew only.

Weight Watchers Smart Points = 1*

Calories 119

Fat 1g

Saturated fat 0g

Carbs 24g

Fibre 7g

Sugar 7g

Protein 6g

* Chick Peas is the only item on this list that has a points value in the Weight Watchers Smart Points program

Everything into the slow cooker and set to cook on LOW for 8 hours.  It looks like not a lot of liquid to start, but the veggies create juice as they simmer. Stir once or twice if you during the cooking time to make sure everything is eventually covered and bubbling.

I served over macaroni noodles for The Captain.

Printable Recipe

What do you call these legumes?  Chick Peas or Garbano Beans?

If you like this recipe I hope you will consider Pinning it!  Thanks so much.