SLOW-COOKER GOLDEN CHICKEN PASTA
Steps:
- Turn a slow cooker to low and coat it with cooking spray.
- Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
- Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
- Just before serving: Cook the pasta according to the package directions.
- Serve the chicken with the pasta and garnish with the Parmesan and parsley.
CROCK POT GOLDEN CHICKEN CURRY
Make and share this Crock Pot Golden Chicken Curry recipe from Food.com.
Provided by IOjaw
Categories Curries
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
- In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
- Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
- Next, gradually add flour mixing thoroughly into a pasty consistency.
- Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
- Last, pour broth mixture over the ingredients in the crockpot.
- Cover and cook on high for 6 - 8 hours, stirring occasionally.
- Serve over hot rice accompanied by sour and/or sweet pickled condiments.
Nutrition Facts : Calories 339.2, Fat 10, SaturatedFat 2, Cholesterol 50.4, Sodium 676.4, Carbohydrate 37.3, Fiber 5, Sugar 3.3, Protein 24.9
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
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
SLOW-COOKED CURRY CHICKEN
Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
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
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.
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- Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
- Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
- During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
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- Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
- After 4 hours, stir in the coconut milk kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
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- Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top.
- In a small bowl, combine the curry, smoked paprika, cumin, chili powder, and salt. Place the chicken thighs on a large plate or cutting board, and sprinkle both sides with about 2/3 of the spice mix. Rub to coat, then set the remain spice mixture aside.
- Heat the olive oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken thighs and briefly pan sear on each side, just until brown— about 2 minutes for the first side and 1 minute for the second side. Place the seared chicken in the slow cooker, on top of the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the chicken is cooked through. It should register 165 degrees F on an instant read thermometer.
- Remove the chicken thighs from the slow cooker and transfer to a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it with two forks. Set aside.
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