Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker curry chicken and vegetables. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Slow cooker curry chicken and vegetables is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Slow cooker curry chicken and vegetables is something that I have loved my whole life. They’re nice and they look wonderful.

This easy slow cooker Chicken Curry is packed with the flavors of curry, coconut, and plenty of veggies. An easy, flavorful dinner you will make Simply thaw and either reheat or cook in the slow cooker according to original directions. Ways to Serve Slow Cooker Curry Chicken and Vegetables. In my books, this Slow Cooker Chicken and Vegetable Curry is a relatively mild curry with no additional spices included in the mix even though it looks hot and spicy.

To get started with this particular recipe, we must prepare a few ingredients. You can cook slow cooker curry chicken and vegetables using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooker curry chicken and vegetables:

1. Make ready 1 lb. chicken breast, cut in 1 1/2 inches pieces
2. Prepare 1 can (14.5 oz) coconut milk
3. Prepare 3 Tbsp. red curry paste
4. Take 3 Tbsp. brown sugar
5. Get lime juice (approx. 2 Tbsp)
6. Get 1 package frozen Asian medley vegetables*

If you’re trying to keep things even healthier though, my slow cooker vegetarian chili, slow cooker vegetable curry and coconut chickpea curry recipes are exactly that and more. I freeze individual portions of it and take it. Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. The heat of the curry should be enough to warm them through.

Steps to make Slow cooker curry chicken and vegetables:

1. Combine coconut milk, red curry paste, sugar and lime juice together in the slow cooker.
2. Add chicken and vegetables* to the slow cooker and stir well to combine. (*If using a medley with broccoli, add vegetables during the last hour of cooking so the broccoli doesn’t overcook.)
3. Cook on low for approximately 4 1/2 to 5 hours. Start checking on it after 4 hours to avoid drying out the chicken.
4. Serve over rice. Garnish with lime wedges and/or cilantro, if desired. Add salt to taste to balance out the sweetness if you prefer.
5. Ready to serve and ENJOY!

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. The heat of the curry should be enough to warm them through. Steps: Heat oil in a pan, add the chicken and cook until browned. Place all the ingredients in the slow cooker. Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion.

So that’s going to wrap this up for this special food slow cooker curry chicken and vegetables recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!