Slow Cooker Curry Chicken & Vegetables

This slow cooker curry chicken tastes great served over any type of rice or quinoa. I love making pulled chicken once in a while just to change up the texture. This recipe is ideal for slow cooking overnight. The low and slow cooking method ensures maximum tenderness and the chicken pulls apart easily.

I like serving this over long grain brown rice because it is higher in fibre than white rice and I end up feeling full for longer. This is an excellent dish to portion out for lunch meals and freezes well.

I recommend trying it either topped with fresh cilantro and a little plain yogurt or topped with some fresh mango salsa. It brightens up the dish and adds a little bit of sweetness and crunch. I hope you try it together!

This recipe can be easily made celiac friendly (gluten free) by using certified gluten free spices and serving over certified gluten free rice. 

Equipment Needed:

• Fine mesh colander
• Slow cooker (full size)
• Medium saucepan or pot
• Can opener
• Knife
• Cutting board
• Spoon
• Measuring spoons

Prep Time: 15 mins
Cook Time: 7 hours
Total Time: 7hrs 15mins 

Ingredients

• 4-5 boneless skinless chicken breasts OR one family size pack boneless skinless chicken thighs
• 1 can coconut milk (160ml) – look for the mini cans that tomato paste comes in
• 1 can tomato paste (160ml)
• ½ green bell pepper (seeded and diced)
• ½ red bell pepper (seeded and diced)
• 1 white onion (peeled and halved, then sliced into ½ inch thick slices)
• 4-6 cloves garlic (pressed or minced)- Add more if you’re a garlic lover and less if you aren’t!
• 2 teaspoons curry powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons turmeric 
• 1 teaspoon onion powder
• 1/2 teaspoon ground ginger (or 2 teaspoons of fresh grated ginger)
• ½ teaspoon salt
• Pepper to taste
• 1 cup fresh baby spinach (washed)

 

Instructions

Line the bottom of the slow cooker with the sliced onion

Place chicken in one layer over top of the onion

Sprinkle spices and garlic directly on to the chicken

Distribute sliced bell peppers evenly over the chicken

In a small bowl add coconut milk and tomato paste, whisking until well combined and coconut milk is smooth

Pour the coconut milk and tomato paste mixture over the chicken and onion and place the lid on the slow cooker

Cook on low setting for 7 hours. Do not remove the lid during cooking time to ensure that chicken is fully cooked. Insert an instant read thermometer into the thickest part of the chicken –Chicken is fully cooked when internal temperature of reaches 165F. Once cooked, turn off the slow cooker.

While the chicken is still hot, use two forks to pull it apart. To do this insert the prongs of one fork into the meat and hold it in place. Using the other fork, insert the prongs and drag it along the piece of meat, pulling it into long, thin strips.

Once your chicken is shredded, use a spoon to mix with the vegetables ensuring everything is well coated in sauce.

Add the fresh spinach and fold into the mixture, ensuring the spinach is well coated in sauce.  Return the lid to the slow cooker and let the spinach wilt from the residual heat for 5 minutes. Serve immediately over brow rice (see how to cook below).  

Top with fresh mango salsa. See recipe.

Storage:

Fridge: In a sealed container for three days

Freezer: In a sealed container or sealed plastic freezer bag for two months

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How to Cook Fluffy Long Grain Brown Rice

 Cooking rice in general, requires a 2:1 ratio of liquid to rice. Therefore, for every cup of rice you want to cook, you are going to need two cups of water. One cup of dry long grain brown rice will give you about three cups of cooked rice. 

Rinsing brown rice beforehand is the key to ensuring it is nice and fluffy! You can also cook the rice using a sodium reduced broth of your choice although brown rice has a slightly nutty flavour, which will be partially masked if you use broth. In addition, using any type of broth will increase the overall sodium content of your meal.

 You will need:

• Long grain brown rice
• Extra virgin olive oil
• Medium pot
• Teaspoon
• Fork

Steps

1. In a fine mesh colander, rinse your rice under cold water over a large bowl until the water runs clear. This removes excess starch from the outside of the rice and prevents your rice from sticking and clumping
2. In a medium pot, add rice, water and one teaspoon of olive oil, stirring.
3. Bring to a boil over medium/high heat then reduce heat to low; cover and simmer for 42-45 mins. Once cooked, your rice should be tender and all of the water should be absorbed. Turn off the heat.
4. Remove pot from heat and leave covered for an additional 10 minutes
5. Remove the lid and fluff your rice with a fork. Serve immediately. If serving at a later time, cool completely and store in shallow sealed container in fridge for four days.