Crock Pot Curried Chicken Rice Recipes

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CROCK POT CURRIED CHICKEN & RICE

This is a pretty lightly flavored dish, if you want more zip, just up the spices. This is great for people who are not big curry fans (i.e., my father).

Provided by Jaime P.

Categories     Curries

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Crock Pot Curried Chicken & Rice image

Steps:

  • Combine curry, onion, ginger, oil and cayenne in a medium mixing bowl.
  • Stir in meat, working spice mixture into meat with fingers.
  • Place in Ziploc and refrigerate 1 - 24 hours.
  • Brown meat mixture and place in crock pot.
  • Add Rice and Broth to crock pot and mix well.
  • Cook on low 3-4 hours or until chicken is cooked through and all liquid is absorbed.

Nutrition Facts : Calories 262, Fat 10.2, SaturatedFat 2.5, Cholesterol 34.5, Sodium 291.6, Carbohydrate 28.3, Fiber 1.4, Sugar 0.4, Protein 13.1

2 tablespoons curry powder
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon olive oil
1/8 teaspoon cayenne pepper
1 lb chicken, cubed
2 cups Minute Rice
2 cups chicken broth

SLOW COOKER CHICKEN CURRY

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     Chicken Curry

Time 2h15m

Yield 12

Number Of Ingredients 14



Slow Cooker Chicken Curry image

Steps:

  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

CROCK POT CHICKEN CURRY

A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.

Provided by Miss Annie

Categories     Chicken Breast

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 8



Crock Pot Chicken Curry image

Steps:

  • Brown chicken in butter; add garlic and onions and saute about 2 minutes.
  • Transfer to slow cooker.
  • Combine remaining ingredients and add to cooker.
  • Cook low for 6-8 hours.
  • Serve over rice.

4 -6 boneless skinless chicken breasts
2 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons butter
2 (14 ounce) cans tomatoes with juice, crushed
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

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