Curry Chicken and Veggies in a Crock-Pot

Curry Chicken and Veggies in a Crock-Pot

 

This recipe was adapted from a Weight Watchers recipe. This recipe evolved as I looked around my kitchen and found veggies that I thought would work well.  This recipe is perfect for a Sunday since it just requires dumping everything in and enjoying a delicious warm meal 6 hours later.

One way that this can be made healthier is by making your own coconut milk to avoid some of the added ingredients in canned coconut milk.  Coconut and almond milk are on my short list to try.  I did however use homemade peanut butter in this recipe, check out how to make it here.

Ingredient List:

1 sweet potato (cut into three inch pieces)

4 stalks of celery (chopped into one inch pieces)

1/2 of a red onion (diced)

2 cups of baby carrots

3 tablespoons of natural peanut butter (see homemade recipe)

6 tablespoons of red curry paste (can be adjusted depending on desired level of spice)

1 can of coconut milk

1 pound of chicken breast

2 cups of frozen brocolli

1 cup of pineapple chunks 

2 tablespoons of homemade peanut butter 

1/4 cup of chopped peanuts to garnish

Quinoa or brown rice

Direction List:

1) Mix coconut milk, 4 tablespoons of curry paste, vegetables(except for the broccoli in the crock pot.  Make sure that the curry past is dissolved.

2) Lay the chicken on top of the milk/veggie mix.  Rub an additional 2 tablespoons on to the chicken breast.   Turn the Crock-Pot to low and allow to cook for 5-6 hours. 

3) I left my Crock-Pot on for 6 hours and at 5.5 hour mark, I added the brocolli, peanut butter and pineapple. Also, I shredded the chicken.  Stir all of the ingredients together and allow to cook for an additional 1/2 hour.




4)  Serve on a bed of brown rice or quinoa and garnish with chopped peanuts. Add a side of fruit and you have a well balanced and delicious dinner!  Makes about 4 servings.