Best Slow Cooker Chicken Curry With Quinoa Recipes

SLOW COOKER CHICKEN CURRY

Slow Cooker Chicken Curry image

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

Ingredients

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

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-COOKER VEGETABLE CURRY WITH COUSCOUS

Slow-Cooker Vegetable Curry with Couscous image

A mild, creamy yogurt sauce cuts the spiciness of a traditional Indian dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h40m

Yield 6

Number Of Ingredients 23

Ingredients

Reynolds™ Slow Cooker Liners
1/2 cup Yoplait® Fat Free plain yogurt (from 32-oz container)
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons lime juice
1 clove garlic, finely chopped
Dash salt
Dash freshly ground black pepper
2 teaspoons vegetable oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
3 cups cubed (3/4 to 1 inch) peeled eggplant
2 medium tomatoes, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (about 1 cup)
1 cup sliced (1/4 inch) ready-to-eat baby-cut carrots
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach leaves
2 cups uncooked whole wheat couscous

Steps:

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
In medium bowl, mix sauce ingredients. Refrigerate until serving time.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.
In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
Cover; cook on Low heat setting 5 to 6 hours.
Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.

Nutrition Facts : Calories 370, Carbohydrate 67 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 6 g, TransFat 0 g

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