Slow Cooker Curried Chicken and Vegetable Stew
2020-11-29- Cuisine: Indian
- Course: Main Dish
- Skill Level: Beginner, Easy
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- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
387.4 -
Fat
16.2 g -
Saturated Fat
0.0 g -
Polyunsaturated Fat
0.0 g -
Cholesterol
0.0 mg -
Sodium
1,087.2 mg -
Potassium
1,345.7 mg -
Carbohydrate
26.3 g -
Fiber
9.3 g -
Sugars
0.0 g -
Protein
35.3 g
Slow cooker curried chicken and vegetable stew. Very popular Indian recipe. Cubed chicken breasts with vegetables and spices cooked in a slow cooker. A variety of spices and herbs combined to make the fragrant curry that season this dish. I used Homemade Low-Sodium Chicken Broth to make this recipe.
Slow Cooker Curried Chicken and Vegetable Stew
You may also like Slow Cooker Chicken Mushroom Pie or Slow Cooker Lemon-Garlic Chicken
Ingredients
- 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes
- 1 cup (250 ml) low-sodium fat free chicken broth
- 1red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 1/2 pouns (240 g) sliced mushrooms
- 1/2 cup (125 g) chopped onion
- 2 cloves garlic, peeled and minced
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons curry powder
- salt and cayenne pepper, to taste
Method
Step 1
In a slow cooker, combine all ingredients, except lemon juice, salt, and cayenne pepper. Cover and cook on low-heat setting for 5-6 hours.
Step 2
Remove cooked chicken and vegetables from the slow cooker. Ladle into soup bowls. Season to taste with lemon juice, salt, and cayenne pepper.
