Crockpotchickencurrysurprise Recipes
SLOW-COOKER CHICKEN CURRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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)
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
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
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
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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