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

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.

Slow cooker curried chicken and vegetable stew. Very popular Indian recipe. Cubed chicken breasts with vegetables and spices cooked in a slow cooker. #slowcooker #crockpot #chicken #stew #dinner

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