Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Crock Chicken Curry
Print Recipe
Save Recipe
Saved Recipe!
Servings
4
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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.
Tried this recipe?
Let us know
how it was!