CROCK POT CHICKEN VINDALOO (WW 5 PTS. PER SERVING)
From a Weight Watcher's Crock Pot cookbook. I haven't tried it yet but copied from my friend's book. The recipe states that Vindaloo is a spicy Indian curry usually made with lamb, but chicken is equally delicious. Prepared curry paste can be very spicy, so start with the minimum amount; then, when the dish is done, taste the broth and add the remaining paste if desired. *Any frozen vegetable blend will work with the recipe as long as there are no sauces or butter added.
Provided by Oolala
Categories One Dish Meal
Time 5h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
- Sprinkle with salt.
- Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
- Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
- About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
- Cover and cook on high until vegetables are crisp tender, about 30 minutes.
Nutrition Facts : Calories 218.8, Fat 2.1, SaturatedFat 0.6, Cholesterol 65.8, Sodium 397.8, Carbohydrate 19.2, Fiber 2.5, Sugar 2, Protein 30.1
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