Crockpot Curry Chicken
his weeknight meal is big on flavor, but easy to make and saves time! Pull out your crockpot and get ready to fire up this creative twist on a traditional Indian dish that’s low in calories and high in protein. Using cauliflower rice and coconut milk as a healthy substitution make this curry-licious dish one you and your family will love!
    Servings Prep Time
    6servings 10minutes
    Cook Time Passive Time
    4hours 4hours
    Servings Prep Time
    6servings 10minutes
    Cook Time Passive Time
    4hours 4hours
    Instructions
    1. Wash chicken and pat dry. Sprinkle with salt and pepper.
    2. Place chicken, onion, carrots, peas, bell pepper, curry powder and garlic in a crockpot. Add chicken broth and coconut milk and cook on low for 4 hours.
    3. Remove chicken from crockpot and gently shred on a plate.
    4. Add equal parts cornstarch and water to a small mixing bowl and blend thoroughly until a paste forms. While the chicken is out of the crockpot, add the cornstarch mixture to the liquid in the crockpot and stir. Allow that to cook about 10 minutes before adding the chicken back in.
    5. Continue to cook an additional hour before serving hot atop cauliflower rice.