Slow-Cooker Chicken Curry

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This recipe rocks! It throws together quickly in the mornings, works great as a dump meal, and tastes absolutely delicious.

The original comes from The Lemon Bowl, and I’ve made a few modifications so I can use ingredients I always have around.

    • Slow-Cooker Chicken Curry

    • 2 chicken breasts
    • 1 Tbsp dried onion
    • 1 can garbanzo beans
    • 1 can coconut milk
    • 1 chicken boullion cube
    • 1 can tomato sauce
    • 1 cup frozen mixed vegetables
    • 2 Tbsp curry powder
    • 1 tsp cayenne powder (optional)
    • Grease the slow-cooker. Place chicken breasts in the bottom, then add the other ingredients. Allow to cook on low for 6-8 hours, or on high for 3-4 hours. Remove chicken from slow-cooker. Shred chicken and return to slow-cooker. Serve over rice. Serves 8.

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4 thoughts on “Slow-Cooker Chicken Curry”

    • Fresh veggies would probably work well too! I usually use the standard frozen mixed vegetable packs (peas, carrots, green beans, and corn) but I’ve also used the Normandy blend (cauliflower, carrots, and broccoli), and various types of stir fry blends – all with success. My personal favorite is the Kirkland Signature Stir-fry Mix you can get from Costco. Hope that helps!

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