Slow Cooker Curry Chicken recipe
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Ingredients
- 3 pounds skinless, boneless chicken breast halves 2 (14 ounce) cans coconut milk 2 onions, diced 4 tablespoons tomato paste 4 tablespoons minced fresh garlic 4 tablespoons minced fresh ginger 1 tablespoon ground cumin 1 tablespoon ground turmeric 1 tablespoon garam masala 1 tablespoon ground coriander 1 tablespoon curry powder 4 bay leaves 1 cinnamon stick salt and ground black pepper to taste
Nutrition Info
- 276.2 caloriescarbohydrate: 8.7 gcholesterol: 58.6 mgfat: 16.8 gfiber: 2.6 gprotein: 24.4 gsaturatedFat: 13.1 gservingSize: -sodium: 116.8 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Curry Chicken
Directions
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Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.