Slow Cooker Chicken and Vegetable Curry

I love the ease of preparing a meal and just leaving it to cook for several hours. I also love a good curry. I have not been able to make to many I have been happy with in the slow cooker but this one is great.
I cooked it for only about 5 hours on slow but my slow cooker is reasonably fast.
I also thickened the sauce a little bit near the end of cooking.
I used potato, kumera, cauliflower, beans, onion and red pepper.

I substituted cayenne pepper with chilli flakes and served it with a dollop of plain yoghurt to take the spicy edge off for my little person.

This one is a make again for sure.



Slow Cooker Chicken and Vegetable Curry

Ingredients:

• 1.5 lb. (~700 g) boneless chicken breasts or thighs, cut into chunks
• 6 cups of veggies, chopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
• 1-14 oz can (~400 ml) of full fat coconut milk
• 1 cup crushed tomatoes (or tomato sauce)
• 1 cup water
• 1 Tablespoon cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper, optional (I used chilli flakes)

Directions:

1. Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
2. Stir in the coconut milk, crushed tomatoes and water. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon, salt and cayenne pepper. Stir to combine everything.
3. Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.]
4. Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.