Crockpot Curry Chicken

This is one of those recipes that was not my idea originally. Well…wait. I should say that I think very few of the recipes here on Bariatric Foodie were my idea originally. I think all recipes are some interpretation or spin on another recipe. I say that to say I don’t fancy myself a recipe inventor or anything. But this recipe was direct remake of a recipe I saw online.

On Facebook more specifically. So I want to give credit to 12 Tomatoes, the site that inspired this recipe! In fact, there’s not much wrong with their recipe, from a non-op perspective. (If you are new around here, a non-op is someone who has not had weight loss surgery.) The ingredients all come together to make a luscious and indulgent curry that would make a fine addition to any “make your own takeout” home effort.

The only problem is that it would kill me!

The original recipe was indulgent mainly because it had a good deal of fat in it. And don’t get me wrong, I loooooove (dietary) fat. My digestive system does not. Plus the recipe calls for rice and/or naan. (And who are we kidding? That and/or will become an “and” in my world!) So I thought it best to make a few…edits.

This was my first time making curry in a crockpot. I honestly think I’m going to be all about my crockpot this fall and winter. Btw, in case you are wondering, I use a Ninja Kitchen Cooking System as my crockpot and that thing has saved me so many times! For instance just last week when my boyfriend requested lasagna (the real kind, not my zoodle version), I turned on the oven and the damn thing started smoking! (Note to self: You do actually need to clean it sometimes!) I did not fret. I just layered up my ingredients in my Ninja and – boom! pow! – in an almost abnormally short period of time I had…lasagna! (Seriously folks…it was done super-quick.)

So anyway…crockpot cooking is a new passion of mine, so expect to see a lot more of it. It’s just so convenient to throw a few simple ingredients into a crockpot and let it do the work for you!

For this recipe, my goal was simple. I wanted to lighten it up by taking out some of the fat (but I wanted to retain the lusciousness because lusciousness in food should be a right, not a privilege!) and reduce the overall carb impact. I achieve this through the use of cauliflower rice instead of regular rice, which is something I’ve been doing for years. Even my picky kid will eat cauliflower rice!

At any rate, this curry was actually a big hit in my family! Or at least I think it was. I kind of put it out, went to do something else, came back and there was approximately one portion left…which is what you see here!

I’m calling that a win, Foodies.

Crockpot Curry Chicken

Print Recipe

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
6 servings	10 minutes

Cook Time	Passive Time
4 hours	4 hours

Servings Prep Time 6 servings 10 minutes

Cook Time Passive Time 4 hours 4 hours

Crockpot Curry Chicken Print Recipe 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 6 servings 10 minutes Cook Time Passive Time 4 hours 4 hours Servings Prep Time 6 servings 10 minutes Cook Time Passive Time 4 hours 4 hours

Ingredients

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

Servings: servings

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.

Share this Recipe

Powered byWP Ultimate Recipe