Slow cooker curry chicken and vegetables, suitable for every moment!

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If you're trying to keep things even healthier though, my slow cooker vegetarian chili, slow cooker vegetable curry and coconut chickpea curry recipes are exactly that and more. I freeze individual portions of it and take it. Whisk cornstarch with coconut cream until I definitely would suggest doubling the spice blend and adding curry powder to it.

You need chicken breast, cut in 1 1/2 inches pieces.
You need coconut milk.
You need to prepare red curry paste.
Use brown sugar.
You need to prepare lime juice (approx. 2 Tbsp).
Use frozen Asian medley vegetables*.

Short Tips:

Prep work is a very important part of cooking. You wish to see to it you have every product you may need. You also wish to ensure you have all the products you could need. You don't wish to remain in the center of a dish and also find out you are missing out on something important.

Combine coconut milk, red curry paste, sugar and lime juice together in the slow cooker..
Add chicken and vegetables* to the slow cooker and stir well to combine. (*If using a medley with broccoli, add vegetables during the last hour of cooking so the broccoli doesn't overcook.).
Cook on low for approximately 4 1/2 to 5 hours. Start checking on it after 4 hours to avoid drying out the chicken..
Serve over rice. Garnish with lime wedges and/or cilantro, if desired. Add salt to taste to balance out the sweetness if you prefer..

Slow Cooker Recipe: Curried Vegetable and Chickpea Stew. This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. This slow cooker chicken and vegetables recipe is an easy one pot chicken dinner! Chicken breasts with broccoli, bell peppers, onions and crushed tomatoes.

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