Crockpotchickencurrysurprise Recipes

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SLOW-COOKER CHICKEN CURRY



Slow-Cooker Chicken Curry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
  • Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
  • Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

SURPRISE CROCK POT CHICKEN (CROCK POT)



Surprise Crock Pot Chicken (Crock Pot) image

When I first saw this recipe, I was skeptical, (I mean, salsa and peanut butter??)....but the recipe came from the Looney Spoons cookbooks, and I have in the past enjoyed everything that has come from there!! Surprised me.... the ingredients marry up very well. This recipe is fast and easy to make up and dump into the crock pot....or prepare for the freezer for a later date (instructions for a quick thaw). We loved this one...so much that my lovely daughter took all the leftovers to work and didn't even save me some for my lunch!!

Provided by Abby Girl

Categories     Chicken Thigh & Leg

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 8

12 boneless chicken thighs
1 cup salsa
1/3 cup reduced-fat peanut butter
2 tablespoons frozen orange juice concentrate
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon gingerroot, grated
1/2 teaspoon curry powder

Steps:

  • Whisk together all sauce ingredients in the slow cooker.
  • Place chicken thighs over sauce; turn pieces to coat both sides.
  • Cover and cook on low heat for 5 - 6 hours or high heat setting for 2-1/2 - 3 hours.
  • Note: If preparing for the freezer, combine the chicken with the sauce in a zip lock bag. Lay the chicken thighs flat and freeze on a cookie sheet. For a quick thaw, remove the thighs and place in a sink of tepid water for 20 - 30 minutes.

SLOW COOKER CURRY CHICKEN



Slow Cooker Curry Chicken 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     World Cuisine Recipes     Asian     Indian

Time 2h15m

Yield 12

Number Of Ingredients 14

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

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