Good morning from a very snowy DC! Let’s warm up with talk of something really delicious and ridiculously easy I made earlier this week: a Crockpot Chicken Curry of sorts!
I’ve been loving our crockpot lately and had some butternut squash and chicken breast on hand to use up; a quick look in the pantry and I found some coconut milk, too. Perfect – I’d made some sort of curry type dish. I did a quick search for recipes using those ingredients, but to my dismay everything I found that claimed to be “quick and easy” involved multiple steps, sautéing things in pans, blending things , etc. What the heck? As far as I’m concerned, all crockpot recipes should say: “assemble ingredients, toss in crockpot, set temperature/time, go do other stuff.” Am I right?!
So I decided to take matters into my own hands.
Into the crockpot, I threw (this makes enough for 4ish servings):
- 1 can coconut milk
- 1 can chickpeas (drained/rinsed)
- 1 cup chicken broth (low sodium)
- 2 Tablespoons chili garlic sauce
- 1 package fresh pre-cut butternut squash (no shame – I hate cutting butternut squash – if you are using fresh, it was equivalent of ~ 1 lb. whole squash, peeled/diced. Sweet potato would also be awesome in this dish!)
- 4 raw chicken breasts
I stirred it all up, set it to “high” for 4.5 hours (anything from 4 to 6 hours should be fine), hoped for the best, and went about my workday.
By the time 8 p.m. rolled around and Matt and I were both home and finished with work for the day, it was ready! I decided to serve the dish atop some brown rice (90 second microwave plain brown rice, obvi) and spinach, to amp up the nutrients. A tip: to wilt spinach, place a huge handful on a plate and pop in the microwave for 1 minute on high. Voila! I love having baby spinach that’s been microwave-wilted as the base to meals. Such an easy way to add some green power!
On top went 1 chicken breast each, plus some of the tasty sauce and butternut squash and chickpeas. I added a little cracked pepper to taste, too.
I’m happy to say that Matt and I both LOVED this dish! It was so flavorful. I will absolutely make this again – and I’ve been loving the leftovers this week for lunch, too. Give it a shot yourself!
Matt enjoyed his with a little extra hot sauce (Sriracha). Yum, yum!
And now, back to work while we watch the snow fall. Matt is working from home with me today since the roads are too bad to go anywhere – I think we’re going to head out for a walking break in a bit to check it out in person!
Have a wonderful day, my friends!
What’s your favorite truly easy crockpot recipe? Links welcome!
Ridiculously Easy Crockpot Chicken Curry originally appeared on Washington D.C. area Registered Dietitian | Recipes + Healthy Living on February 13, 2014.
The post Ridiculously Easy Crockpot Chicken Curry appeared first on Washington D.C. area Registered Dietitian | Recipes + Healthy Living.