SLOW COOKER CHICKEN CURRY

Slow Cooker Chicken Curry image

Provided by Sageca

Categories Healthy

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken thighs
1 teaspoon vegetable oil
1 cup fresh mushrooms, sliced
1 cup onion, coarsely chopped
4 garlic cloves, crushed
3 tablespoons curry powder
1/4 teaspoon cayenne
2 stalks celery, chopped
2 carrots, chopped
1 medium potato, peeled and cut in half
1 (19 ounce) can chickpeas (optional)
2 cups chicken broth
1 green pepper, chopped
salt and pepper

Steps:

Lightly flour chicken and brown; transfer to slow cooker.
Sauté mushrooms and onion,garlic, curry powder, cayenne and spread over chicken. Add carrots, celery, raw potato, salt and pepper to taste;.
add chickpeas if using.
Add just enough broth mixture to cover ingredients.
Cook 6 hours or more on Low.
Add green peppers the last hour of cooking.
If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot.
Serve over rice.

Nutrition Facts : Calories 268.6, Fat 7.8, SaturatedFat 1.9, Cholesterol 125.9, Sodium 410.4, Carbohydrate 15.2, Fiber 3.6, Sugar 3.7, Protein 33.8