Crock Pot Curried Chicken Rice Recipes

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CROCK POT CHICKEN CURRY

A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.

Provided by Miss Annie

Categories     Chicken Breast

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 8



Crock Pot Chicken Curry image

Steps:

  • Brown chicken in butter; add garlic and onions and saute about 2 minutes.
  • Transfer to slow cooker.
  • Combine remaining ingredients and add to cooker.
  • Cook low for 6-8 hours.
  • Serve over rice.

4 -6 boneless skinless chicken breasts
2 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons butter
2 (14 ounce) cans tomatoes with juice, crushed
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

CROCK POT CURRIED CHICKEN & RICE

This is a pretty lightly flavored dish, if you want more zip, just up the spices. This is great for people who are not big curry fans (i.e., my father).

Provided by Jaime P.

Categories     Curries

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Crock Pot Curried Chicken & Rice image

Steps:

  • Combine curry, onion, ginger, oil and cayenne in a medium mixing bowl.
  • Stir in meat, working spice mixture into meat with fingers.
  • Place in Ziploc and refrigerate 1 - 24 hours.
  • Brown meat mixture and place in crock pot.
  • Add Rice and Broth to crock pot and mix well.
  • Cook on low 3-4 hours or until chicken is cooked through and all liquid is absorbed.

Nutrition Facts : Calories 262, Fat 10.2, SaturatedFat 2.5, Cholesterol 34.5, Sodium 291.6, Carbohydrate 28.3, Fiber 1.4, Sugar 0.4, Protein 13.1

2 tablespoons curry powder
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon olive oil
1/8 teaspoon cayenne pepper
1 lb chicken, cubed
2 cups Minute Rice
2 cups chicken broth

SLOW-COOKED CURRY CHICKEN

Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York

Provided by Taste of Home

Categories     Dinner

Time 4h55m

Yield 6 servings.

Number Of Ingredients 11



Slow-Cooked Curry Chicken image

Steps:

  • Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

6 boneless skinless chicken breast halves (6 ounces each)
1-1/4 teaspoons salt
1 can (13.66 ounces) light coconut milk
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
3 green onions, sliced, divided
2 tablespoons cornstarch
2 tablespoons cold water
1 to 2 tablespoons lime juice
3 cups hot cooked rice

SLOW COOKER CHEESY CHICKEN AND RICE

The best slow cooker chicken and cheesy rice recipe I have come across!

Provided by lxydn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h15m

Yield 6

Number Of Ingredients 8



Slow Cooker Cheesy Chicken and Rice image

Steps:

  • Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
  • When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
  • Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 48.5 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 6.6 g, Sodium 1350 mg, Sugar 3.6 g

4 boneless, skinless chicken breasts
1 large sweet onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
2 ½ cups water
1 (8 ounce) package yellow rice mix (such as Zatarain's®)
1 tablespoon butter
1 (15 ounce) can whole kernel corn, drained
1 cup shredded Cheddar cheese

CROCK POT CURRY CHICKEN WITH ONION AND TOMATO

Make and share this Crock Pot Curry Chicken With Onion and Tomato recipe from Food.com.

Provided by Shakespearette

Categories     Curries

Time 3h15m

Yield 6 cups, 5-7 serving(s)

Number Of Ingredients 13



Crock Pot Curry Chicken With Onion and Tomato image

Steps:

  • Dice chicken, onion, and tomato.
  • Mix all ingredients in crock pot.
  • Cook on low for 3-5 hours.
  • Serve with jasmine rice.

Nutrition Facts : Calories 242.2, Fat 12.8, SaturatedFat 2, Cholesterol 54.8, Sodium 770.5, Carbohydrate 9.5, Fiber 2.7, Sugar 2.8, Protein 23.2

4 boneless skinless chicken breasts
1 cup onion
1 cup tomatoes
1/4 cup olive oil
2 tablespoons of pureed gingerroot
2 tablespoons of chopped rosemary
3 tablespoons curry
1 teaspoon turmeric
1/3 cup lime juice
1/4 cup water
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground red chili pepper

CROCK POT CURRIED CHICKEN LEGS

This is an easy way to prepare curried chicken in the crock pot. I like to serve this with rice pilaf and assorted veggies.

Provided by Pepper Monkey

Categories     Chicken Thigh & Leg

Time 7h10m

Yield 3-4 serving(s)

Number Of Ingredients 5



Crock Pot Curried Chicken Legs image

Steps:

  • Salt and Pepper chicken and brown chicken legs slightly in skillet.
  • Spray crock pot with cooking spray.
  • Place chicken in crock pot and pour in all ingredients.
  • Cook on low for 6-8 hours.

Nutrition Facts : Calories 747.6, Fat 44.4, SaturatedFat 13.8, Cholesterol 287.4, Sodium 307.8, Carbohydrate 23.3, Fiber 1, Sugar 18.3, Protein 61.3

6 chicken legs
1 cup chopped onion
1/2 teaspoon curry powder
1 tablespoon butter (i use unsalted, real butter)
1/4 cup orange marmalade

SLOW COOKER CHICKEN AND RICE

Start this dinner in your slow cooker before you leave for work in the morning and come home to a delicious chicken and rice meal in a taco-seasoned tomato sauce.

Provided by Robyn M Johnson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h15m

Yield 4

Number Of Ingredients 10



Slow Cooker Chicken and Rice image

Steps:

  • Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 54.1 g, Cholesterol 29.3 mg, Fat 1.7 g, Fiber 4 g, Protein 16.9 g, SaturatedFat 0.5 g, Sodium 1588.8 mg, Sugar 8.9 g

1 (28 ounce) can diced tomatoes, undrained
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 large bell peppers, coarsely chopped
1 cup uncooked long-grain white rice
1 cup water
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

SLOW COOKER CURRY CHICKEN

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     World Cuisine Recipes     Asian     Indian

Time 2h15m

Yield 12

Number Of Ingredients 14



Slow Cooker Curry Chicken image

Steps:

  • 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.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

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

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