Crock Chicken Curry

Servings 4 servings


  • 1 1/2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 8 medium boneless skinless chicken thighs
  • sea salt and freshly ground black pepper to taste
  • 1 cup salsa
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup chopped basil
  • 1/2 teaspoon honey
  • 2 teaspoons curry powder


  • Evenly spread chopped onion and bell pepper in a crock cooker.
  • Season chicken with salt and pepper then arrange on top.
  • Pour remaining ingredients (salsa through curry powder) over the chicken.
  • Cover and cook on LOW for 6 to 8 hours. Serve hot.


LC SERVING SUGGESTION: Cauli-Rice (see Day 3 directions) and a big green salad.
GLUTEN FREE: Make sure salsa and curry powder are gluten free.
NUTRITION: 107 Calories; 3g Fat (27.5% calories from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 472mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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