Slow Cooker Curried Chicken and Vegetable Stew

2020-11-29
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • 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
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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.

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