Slow Cooker Chicken Curry with Quinoa27 Reviews
- Prep: 30 min
- Cook: 4 hr
- Ready In: 4 hr 30 min
“Chicken, quinoa, and apples, combine in this tasty, easy curry!” - by CPolencheck
Original recipe yields 6 servings
- Place the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed. Cover, and cook on Low for 4 to 5 hours. Stir in the quinoa during the final 35 minutes of cooking. Serve when quinoa is tender.
Amount Per Serving (6 total)
- 185 cal
- 3.1 g
- 14.4 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"My hubby doesn't like apples in non-desert food so I skipped that but I think raisins would be better than apples. Found the curry flavor very bland so tripled it and added a two dashes each of cinnam..." See moreon, cumin and chili powder. Also substituted low fat coconut milk for the regular low fat milk, tasted more like curry and added a few carrots to the mix."
"This recipe has a lot of potential when the changes that others mentioned are made, and my rating is for the tweaked version. I doubled the curry powder, and added 2 cloves of garlic, mushrooms, carr..." See moreots, cranberries, salt, pepper, and the spices recommended by others, apart from the extra chilli. I added a splash of soy sauce at the end, too. It turned out beautifully. I think it would probably go better again (although would require a little more work) by frying up the spices, onions, garlic and chicken before popping them in the slow cooker. I noted someone was concerned about too much liquid in the final result. The apples do release a lot as they cook, so I decided to eliminate the milk, which can separate in slow cooking, by adding a 50g sachet of powdered coconut milk to the stock, which I made up with a full teaspoon of powder in a cup of boiling water. This was great. :-)"
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