Crock Pot Curry Chicken

One of the great things about Cooking to Perfection is that it has opened my eyes to many different ingredients, preparation methods, recipes, and dishes that I might not have ever come across. By meeting other bloggers, reading recipes posted on other websites and blogs, and asking friends and family about ideas of what they'd like to see on Cooking to Perfection, I've learned so much more than I ever would have without this blog. Growing up in a household that always made and ate homemade meals together and had the Food Network on all day long, I thought I knew a thing or two about cooking, baking, and all things related to food. While I feel like I am fairly knowledgeable, there are a lot recipes and ideas that I'm still discovering and am anxious to try.

One area of cuisine that I have yet to thoroughly explore is Indian food. After talking to my friend Alexa (Hi Alexa!) about crock pot recipes that she loves, she emailed me a curry chicken dish that she's made a few times. After making a few healthy revisions, I made my version of Crock Pot Curry Chicken.

Why it has taken me this long to use curry powder and explore Indian recipes is beyond me. This Crock Pot Curry Chicken is so bright and tasty. With chicken, sweet potatoes, carrots, and chickpeas in the dish, there are many different flavors and textures that keep your taste buds busy and satisfied. The bright yellow curry not only adds a pop of color to the dish, but it adds a depth of flavor that most spices I normally use fail to deliver. And when you eat chicken as often as I do, sometimes you need a little oomph to spice up your meals. If you are craving something different and want to try making a South Asian dish, give this easy Crock Pot Curry Chicken recipe a try!

Crock Pot Curry Chicken
(4-6 servings)

24 ounces unsweetened coconut water
1 1/2 lbs boneless, skinless chicken tenders
2 large sweet potatoes, peeled and diced
1/2 cup diced carrots
1 15-ounce can chickpeas, drained
1 large yellow onion, diced
3 Tbsp ground curry
salt and pepper to taste
optional: one small head of cauliflower, cut into florets

Pour 12 ounces of coconut water into the bottom of a crock pot. Layer the chicken into the crock pot, followed by the sweet potatoes, carrots, chickpeas, and onions. Top the vegetables with the ground curry, salt, and pepper. Cook over low heat for 8 hours or high heat for 4-5 hours, stirring once or twice to mix ingredients and spices together. Serve over cooked rice, quinoa, or with roasted curry cauliflower.

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Nutritional Info
Servings Per Recipe: 6
Amount Per Serving:
Calories: 273.6
Total Fat: 4.6 g
Cholesterol: 65.0 mg
Sodium: 233.3 mg
Total Carbs: 29.3 g
Fiber: 3.8 g
Sugars: 7.1 g
Protein: 28.1 g

Pros:
-Very easy to make
-Delicious, South Asian inspired recipe
-Healthy
-Great leftovers

Cons:
-Strong curry flavor (if you do not like curry, you will not like this recipe)