crockpot healthy recipes
This healthy crockpot chicken and vegetable curry is a flavorful and nutritious dish that is easy to prepare. Packed with lean protein, colorful vegetables, and aromatic spices, it makes for a perfect meal that practically cooks itself.
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 2 cups chopped vegetables (such as bell peppers, carrots, and green beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon soy sauce
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- Fresh cilantro for garnish (optional)
Instructions
- Start by preparing the vegetables. Dice the onion, chop the bell peppers, slice the carrots, and trim the green beans.
- In a large bowl, combine the minced garlic, minced ginger, curry powder, turmeric, cumin, soy sauce, salt, and black pepper.
- Cut the chicken breasts into bite-sized pieces and add them to the bowl with the spice mixture. Toss well to coat the chicken evenly with the spices.
- Transfer the coated chicken to the crockpot. Add the chopped vegetables and pour in the coconut milk. Stir gently to mix all the ingredients together.
- Cover the crockpot and cook on low for 6 hours or on high for 3 hours until the chicken is cooked through and the vegetables are tender.
- Once cooked, give the curry a good stir and check the seasoning. Adjust the salt and pepper if necessary.
- Serve the curry hot, garnished with fresh cilantro if desired.
Notes
This recipe can be easily adapted by using other vegetables or adding beans for extra protein.
Serve with brown rice or quinoa for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.