I am a sucker for curry. I love all kinds. There’s something lovely about the warm aroma, sweet and spicy flavors, and the way the rice soaks up the amazing sauce. I recently made this version for some friends, and it was a hit.
- 2 lbs boneless, skinless chicken breasts, cut into chunks (you can also use thighs)
- 5 large carrots, peeled and chopped
- 1 medium onion, peeled and quartered
- 2 cloves of garlic, peeled
- 1 large bell pepper, seeded and chopped (actually this time I used a handful of the sweet mini peppers — a mixture of red, orange and yellow)
- 1 (5 oz) can of tomato paste
- 1 (14 oz) can of coconut milk
- 1.5 teaspoon salt
- 1 Tablespoon curry powder
- 1 Tablespoon garam masala
- 1 jalapeño (seeded and halved) OR 1 teaspoon crushed red pepper flakes
- 2 Tablespoons water
- 1.5 Tablespoons cornstarch
- Coat your crock pot with a cooking spray (like Pam)
- Place the chicken and carrots at the bottom of the crock pot
- Take all of the other ingredients (except for the cornstarch and water) and put them in your food processor until it is mostly smooth.
- Pour sauce over the chicken and carrots in the crock pot and stir
- Cover, cook on low for 6 hours
- About an hour before it’s done, mix the cornstarch in the water, then add the mixture to the crock pot and stir well.
Serve over rice and enjoy! Garnish with fresh cilantro if you have it.
April 8, 2013
Posted by on
This recipe was so easy and delicious! I rarely like what comes out of the crock pot, so rest assured that any crock pot recipes that make it onto this blog are legitimately GOOD.
- 4-5 chicken breasts (approximately 3 pounds)
- 1.5 cups water
- 1 cup brown sugar
- 1/2 cup soy sauce (I used reduced sodium)
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- 3 Tablespoons cornstarch + 4 Tablespoons cold water
- Spray the inside of your crock pot with cooking spray.
- Place chicken breasts into crock pot. I had a huge bag of frozen chicken from Costco, and I just rinsed off the protective ice glaze, but the chicken was largely still frozen. It was fine.
- In a separate bowl combine 1.5 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 teaspoon garlic powder and 1 teaspoon sesame oil.
- Stir sauce to combine, and then pour on top of the chicken and cover the crock pot.
- Cook on high for 4 hours or on low for 7 hours.
- When the chicken is cooked and shreddable (I did this at the 4 hour mark while cooking on high), remove from crock pot and pull it apart.
- Meanwhile, strain the bits from the sauce in the pot. I used a ladle and a strainer and kept scooping until it was mostly clean. You don’t HAVE to do this, but my kids would probably complain that there were pieces in their sauce.
- Mix together the cornstarch and cold water, then add to crock pot.
- Return the chicken to the pot. I shredded mine quite a bit, again thinking about small mouths eating dinner. Plus, it gets saucy and delicious.
- Cover the crock pot and cook for an additional 30 minutes.
I served this over white rice and with a side of sautéd edamame and broccoli (yum).
June 21, 2011
Posted by on
You know a recipe’s a keeper when your seven-year-old double checks at the end of the meal and asks, “Do you have more?” He had eaten his fill, but before he could leave the table, he had to make sure there would be leftovers for a future snack.
My favorite thing about this recipe is that I just have to put it into the slow-cooker. Oh, and did I mention that my kids will eat it?! Victory!
- 2 teaspoons salt
- 1 Tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 8-12 chicken drumsticks (with or without skin)
- aluminum foil
1. Crumble aluminum foil into balls and place in the slow-cooker. Your chicken will rest on top of the foil so it doesn’t get mushy-gushy.
2. Combine the seasoning in a small bowl.
3. Wash the chicken drumsticks and pat dry with paper towels.
4. Rub the spices into the drumsticks and place in the slow-cooker on top of the foil.
5. Cook on low … I had it set for 8 hours, but after 4 hours the chicken was perfect. I’m not sure if the chicken would have dried out had I left it alone for the full 8 hours, so I’ll forewarn that I can only approve a time frame of 4 hours. If you leave it longer, you are on your own!
Really … the chicken was very good. I recommend it highly!
February 17, 2011
Posted by on
These are so easy and so good. The next time you see chicken drumsticks on sale at the grocery store, grab a tray or two!
- 12 chicken drumsticks, skin removed (this is my least favorite part of cooking)
- 2 cups of corn flakes
- a pinch of cayenne pepper
- 1/2 cup Parmesan cheese
- 1 t salt
- 1/2 t pepper
- 3 eggs
- Preheat oven to 350 degrees and spray a sheet pan with non-stick cooking spray (set aside).
- Crush the corn flakes in a gallon-size freezer bag (I roll them with a rolling pin) and add the cayenne pepper, Parmesan, salt and pepper. Mix well, and pour out into a shallow dish.
- Beat the eggs.
- Take your skinless drumsticks and dip each one into the egg and then coat with the corn flake mixture.
- Place drumsticks onto the sheet pan, making sure each drumstick has enough room to “breathe.”
- Bake at 350 degrees for about an hour (until meat is no longer pink, and the outside is golden and crispy).
Want to do the work once and dine twice? After the chicken is cooked, cool the drumsticks in the fridge. When they are completely cooled, put them into a freezer bag and pop them in the freezer. When you are ready for them later, take your frozen drumsticks and put them back on a baking sheet and bake in a 350 degree oven for about 30 minutes.
If I’m going to pull skin off of chicken, I’m going to do it once. So, I tend to double or triple this recipe and then enjoy my efforts time and again.
February 12, 2011
Posted by on
I realized I haven’t made this recipe in quite some time, and it’s so delicious …. I think it’s on our family menu in the very near future.
- 1 pound boneless, skinless chicken breasts
- 2 T curry powder
- 1/4 t ground cinnamon
- 2 T olive oil
- 1 medium yellow onion, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 1/2 t kosher salt
- 1/4 t black pepper
- Cooked white rice
- Optional: 1/2 cup fresh basil leaves, torn; 1/4 cup almonds, roughly chopped
1. Rinse the chicken and pat dry with paper towels. Cut the chicken into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.
2. Heat 1 T of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.
3. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet until the chicken is cooked through, 5 to 7 minutes.
4. Place cooked rice in individual bowls and top with your chicken curry. If desired, sprinkle with basil and almonds.
You can substitute coconut milk for the cream …. eggplant for the zucchini … cilantro for the basil … and cashews for the almonds.
February 5, 2011
Posted by on
After I have had a very long day at work, it’s a glorious feeling to walk through the door and smell dinner being cooked. In my house, the only way THAT will happen is if I have something going in the slow-cooker. I love my husband, but unless you want him to make you a simple quesadilla, dinner’s not going to be ready and waiting.
- 1 1/4 pounds boneless, skinless chicken thighs (about 6)
- 3 T taco seasoning mix
- 1 can (4 1/2 oz) chopped green chiles, undrained (omit if you’re not a fan)
- 1 can (8 oz) tomato sauce
- 1 t ground cumin
- 1 t crushed coriander seed
- 1 can (9oz) beans – I like to do black beans, but you can also use cannellini, butter or pinto beans
- Taco shells or tortillas
- Desired toppings, like shredded cheese, sour cream, salsa, lettuce, etc
1. Place the chicken in your slow cooker (3 1/2 – 4 quart size). Sprinkle with taco seasoning mix and top with green chiles.
2. Mix tomato sauce, cumin and coriander in a bowl and then pour over chicken.
3. Top with beans.
4. Cover and cook on low for 7 to 8 hours.
5. Shred chicken in cooker and mix with beans.
6. Serve as you like! Soft tortillas or crunchy – or even with chips like nachos.
It’s really SO easy and very delicious.