My new video this week on YouTube features an easy, healthy slow cooker recipe that is naturally gluten free. I couldn’t decide between a Chicken or Vegetable Curry so I combined the two for a one pot meal! Just add some quinoa, brown rice or naan for a complete dinner or lunch.
This recipe was modified from it’s original version which first appeared on The Lemon Bowl.
This recipe makes a ton so if you live alone, invite a friend over or plan to freeze some of it! The picture above is what it looked like before it was cooked. You can see what it looks like after by watching the video below :).
A serving is about 3 cups, and the recipe makes 5 hearty 300-calorie servings! It can easily feed up to 8 guests, perfect for a dinner party. I like to chop everything the night before and then throw it all together first thing in the morning. It takes about 5 minutes. Best of all, this recipe is budget friendly. There may seem like a lot of ingredients but it only costs $24 to buy all of them (based on Whole Foods pricing via Instacart), making it the cost per serving just $5-3.
Recipe for Slow Cooker Chicken Curry
- 1 lb boneless chicken breast
- ½ cup Chicken Broth
- ½ cup Coconut Milk, light
- 15 oz Tomato Sauce
- 1 can Garbanzo beans
- 1 medium sized sweet potato, chopped and peeled
- 1 red bell pepper, diced
- 1 cup Brussels Sprouts
- 1 cup Cauliflower
- 1 medium white Onion, chopped
- 2 tbsp curry powder
- 1 tsp cayenne (optional for spice)
- Salt and Pepper To taste
- 1 cup frozen peas
- 2 tbsp lemon juice
Wash and cut the vegetables. Place everything in slow cooker except for peas and lemon juice. Set on low for 8 hours or high for 4. Stir occasionally. Break chicken apart after 6 hours and before serving. Just before serving, add in peas and lemon juice.
NOTE: If you are a vegetarian, omit the chicken and add another cup of cauliflower and brussels sprouts. It also does not need to cook quite as long.
If you made the dish and are wondering what else to have for dinner this week or what you are going to do with the leftover ingredients, check out my featured meal plan this week on my App under the exclusive feature. I’m sharing 5 dinner ideas and other ways to use the other ingredients before they go bad!
Love the way this sounds but am not a big coconut milk-based curry fan. Do you think it would still work without the coconut milk?
Kathleen O'Grady says
Looks wonderful. I am going to try it for dinner tomorrow. Thanks!
Linda @ the Fitty says
I am having trouble knowing how to cook anything with coconut milk, and I get the feeling that it goes well with chicken stock and curry. Could I sub pork stock instead?
I would try vegetable broth over pork…
Lauren @ The Bikini Experiment says
I do have a crock pot and plan to start using it a lot more as the colder months start to settle in. Thanks for the recipe!
So I’ve had a crock pot since I moved into my apartment a year and a half ago and your video inspired me to try it out! My goodness, so easy and soooo yummy. Definitely going to start making this like every Sunday! I