Crock Cooker Curry

Servings 6 servings


  • 6 6-oz. boneless skinless chicken breast halves
  • 1 cup chopped onion
  • 2 cloves garlic pressed
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons lemon juice
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon ground cinnamon
  • 1 14.5-oz. can low sodium chicken broth
  • 1 28-oz. can diced tomatoes un-drained
  • 3 cups cooked brown rice


  • In a crock cooker, combine all ingredients except tomatoes and rice. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Stir in tomatoes; cover and let stand for 5 minutes. Serve over cooked brown rice.


SERVING SUGGESTION: Serve stir-fried sliced zucchini, yellow squash and mushrooms on the side.
VEGETARIAN: Use 30 ounces garbanzo beans, drained and rinsed or homemade, instead of chicken; add 2 medium chopped carrots and 3 medium cubed russet potatoes. Use vegetable broth.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure curry powder, broth and tomatoes are gluten-free.
NUTRITION: Per Serving: 355 Calories; 4g Fat; 46g Protein; 34g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 297mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 8
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