08 September 2011


So apparently slow cooker recipes are all the rage right now.  I don't know what accounts for that, since I have always loved using my slow cooker.  I do use it on evenings when my husband has a meeting or works late, but I use it on regular days too.  I like being able to put dinner together in the morning, while my little one is still fast asleep and I haven't yet gotten annoyed enough by my three-year-old to ban her from the kitchen.  She loves to pull up a stool and watch me, insisting on smelling every single ingredient I add, even the salt.  She always has an opinion on what it smells like, usually something like, "Marshmallows!"  Yes, she is weird.

While there are millions of slow cooker recipes floating around out there, the vast majority of them don't interest me.  Many of them are very similar, and involve dumping a can of cream of something soup on top of some chicken.  I'm not saying that I never use canned soups in my slow cooker, although I do very rarely.  I keep my eye out for slow cooker meals that are a tad more interesting than that.  This is a variation of an Everyday Food recipe I saw somewhere and pinned.  It's really easy to put together and isn't your run-of-the-mill slow cooker recipe.


Slow Cooker Chicken Curry


Ingredients:
1 tbsp curry powder
½ tsp ground coriander
½ tsp ground cumin
1 tsp salt
2 large boneless skinless chicken breasts
¼ large onion, diced
2 garlic cloves, grated
1” fresh ginger, peeled and grated
½ cup reduced sodium chicken stock
2 cups frozen green peas (10 oz. bag)
1 cup matchstick carrots
1can unsweetened light coconut milk
½ cup toasted cashews (optional, for serving)
¼ cup cilantro leaves (optional, for serving)


Directions:
Combine curry powder, coriander, cumin, and salt.  Rub all over chicken breasts.  Place in slow cooker.  Add onion, garlic, and ginger.  Pour in chicken stock.  Cover and cook on high for 3-4 hours, or low for 5-6 hours or until chicken is fork-tender.


Transfer chicken to a cutting board and shred with two forks.  Place back in slow cooker and stir in peas, carrots, and coconut milk; cover, cook until peas and carrots are heated through, about 20 minutes.


To serve, spoon over cooked jasmine rice and garnish with toasted cashews and fresh cilantro leaves, if desired.


Makes 4 servings.

I did make a few changes to this recipe, but I'll spare you the boring details.  I didn't have cashews, but I was going to garnish with the cilantro (you know how much I love it!), but I totally forgot.

Jim and I loved this recipe, Lena not so much.  But I think that had more to do with the fact that she ate a big lunch really late that day.  The curry that I use is sweet; it has no heat at all.  So I know it wasn't too spicy for her.  I would like to try this with a curry with a little more heat to it, though.


See how beautifully the chicken shreds after being slow cooked?  I sneaked a bite to see how it tasted and was tempted to just eat the chicken like that!

This recipe is definitely going into my regular slow cooker recipe rotation.

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Shared on:
Turning the Tables Thursday at Around My Family Table  and at

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1 comment:

  1. Yum! I love slow cooker recipes!

    Thank you so much for linking up to Fusion Fridays! Come back next Friday to see my favorites and to link up again! http://janedeereblog.blogspot.com

    Have a great weekend!

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