Crockpot Curry Chicken

Weeknight Crockpot Curry Chicken 




















In a “curry?”  This 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!

Serving Size: ½ c. curry mixture + ¼ c. cauliflower rice
# Servings: 6


  • 1 lb. boneless, skinless chicken thighs
  • 1/4 tsp. each salt and pepper
  • 1 medium yellow onion, cut into slices
  • 1 red bell pepper, cut into strips
  • 1 large carrot diced
  • 1 c. frozen peas
  • 3 tbsp. curry powder
  • 1 tsp. minced garlic
  • 2 c. light coconut milk
  • 1 c. low-sodium chicken broth
  • 1 tbsp. cornstarch + 1 tbsp. water
  • 1 head cauliflower



- Wash chicken and pat dry. Sprinkle with salt and pepper.

- 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.

- Remove chicken from crockpot and gently shred on a plate.

- 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.

- Continue to cook an additional hour before serving hot atop cauliflower rice.

You can substitute Green Giant™ Fresh Cauliflower Crumbles™ or Trader Joe's Frozen Riced Cauliflower.  Or for directions on how to make your own cauliflower rice, please visit bariatric FOODIE's blog:


Nutrition Info

- Serving size = ½ c. curry mixture + ¼ c. cauliflower rice
- 219 calories, 8g fat, 230 mg sodium, 20g carbs, 9g sugars, 7g fiber, 20g protein


Author: Nikki Massie, Bariatric Foodie
Brought to you by:  Celebrate Vitamins


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