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Slow Cooker Chicken Cauliflower Curry
Lacey Baier
How to make slow cooker chicken cauliflower curry that is easy, healthy, and delicious! Perfect for a weeknight dinner and freezes well, too!
4.39
from
18
votes
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Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course
Dinner
Cuisine
Indian
Servings
6
Calories
313
kcal
Equipment
Slow Cooker
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Ingredients
1x
2x
3x
1
lb.
boneless, skinless chicken thighs
1
lb.
boneless, skinless chicken breasts
1
large
head of cauliflower,
broken into florets
½
yellow onion,
diced
1
tsp.
sea salt,
plus more to taste
½
tsp.
ground black pepper
3
garlic cloves,
minced
2
tbsp.
fresh ginger,
minced
2
tbsp.
curry powder
1
cup
low-sodium chicken broth
1
cup
full fat coconut milk
½
cup
frozen peas
2
tbsp.
cilantro,
chopped
Instructions
Add the chicken, cauliflower, garlic, ginger, curry powder, sea salt, black pepper, and onion to the
slow cooker
.
Pour the chicken broth over and stir to mix everything together.
Cook on high for about 3-4 hours or on low for approx. 5-6 hours, or until the chicken is cooked through and the cauliflower is tender.
Remove the chicken from the
slow cooker
and shred into bite size pieces. Then, return to the slow cooker.
Add the coconut milk and peas, and stir to incorporate. Cook until warmed through.
Top with cilantro and serve hot.
Nutrition
Serving:
1.5
cups
Calories:
313
kcal
Carbohydrates:
11.6
g
Protein:
36.3
g
Fat:
14
g
Saturated Fat:
8.6
g
Cholesterol:
126.2
mg
Sodium:
482.2
mg
Fiber:
6.9
g
Sugar:
3.3
g
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