SLOW COOKER CURRY CHICKEN AND RICE RECIPES

Name: Slow Cooker Chicken Rice Curry
Prep time: 15 min
Cook time: 4 h
Yield: 6
Cuisine: Indian,
Ingredients: 4 bone-in chicken breast halves (about 2 pounds), skin removed; 1 tbsp McCormick® Curry Powder; 1 package McCormick® Chicken Gravy Mix; 1 can (14 1/2 ounces) chicken broth; 1 medium red bell pepper cut into 1/2-inch pieces; 1 medium Golden Delicious apple unpeeled, cored and coarsely chopped; 1/4 cup raisins; 1/4 cup McCormick® Onions, Chopped; 2 McCormick® Bay Leaves broken in half; 1/2 tsp McCormick® Garlic Powder; 1 cup instant rice

SLOW COOKER CHICKEN RICE CURRY | MCCORMICK

Slow Cooker Chicken Rice Curry | McCormick image

While you're at work, your slow cooker is working, too, simmering this flavorful chicken and rice meal. Golden curry powder, a combination of 15 flavorful ground spices, provides a warm flavor twist to this delicious recipe.

Provided by McCormick

Prep Time 15 minutes

Cook Time 4 hours

Yield 6

Number Of Ingredients 11

Ingredients

4 bone-in chicken breast halves (about 2 pounds), skin removed
1 tbsp McCormick® Curry Powder
1 package McCormick® Chicken Gravy Mix
1 can (14 1/2 ounces) chicken broth
1 medium red bell pepper cut into 1/2-inch pieces
1 medium Golden Delicious apple unpeeled, cored and coarsely chopped
1/4 cup raisins
1/4 cup McCormick® Onions, Chopped
2 McCormick® Bay Leaves broken in half
1/2 tsp McCormick® Garlic Powder
1 cup instant rice

Steps:

Rinse chicken and pat dry. Cut each breast half into 2 pieces. Sprinkle chicken with curry powder.
Gradually stir Gravy Mix into broth in slow cooker until well blended. Add seasoned chicken and remaining ingredients except rice; stir well. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Gently stir in rice. Cover. Cook 15 to 20 minutes longer on HIGH or until rice is tender. Remove bay leaves before serving.

Nutrition Facts : Calories 296 Calories

SLOW-COOKER CURRY CHICKEN AND RICE BURRITO FILLING RECIPE ...

Slow-Cooker Curry Chicken and Rice Burrito Filling Recipe ... image

This makes such a great chicken burrito filling but is also good eaten on its own! The recipe originally came from the taste of home website but I have changed it so much that it is unrecognizable in comparison to the original! This is pretty spicy so if you want it to be milder reduce the amount of cayenne pepper. If I am serving this plain instead of in burritos I will cube the chicken instead of shredding it.

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Cook Time 7 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 boneless skinless chicken breasts, frozen (or use 6 frozen boneless skinless chicken breast halves)
1 (10 3/4 ounce) can cream of shrimp soup (or cream of chicken soup)
3 ounces whole milk
2 teaspoons curry powder
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 (15 ounce) can black beans, undrained
3 cups water
3 cups instant rice
2 tablespoons lime juice

Steps:

Put the frozen chicken breasts in a large slow cooker.
Mix together the soup, milk and spices and pour over the chicken.
Cook on low for 6 hours or until chicken is tender.
Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine.
Cook on low for another hour to heat the beans.
In the meantime, bring the water to a boil in a medium saucepot. Add the rice and turn off the heat but leave the pot on the burner. Put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid.
Add the cooked rice and the lime juice to the slow cooker and mix well.
Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
Serve in warmed tortillas as a burrito filling or eat plain!

Nutrition Facts : Calories 174.9, FatContent 2, SaturatedFatContent 0.8, CholesterolContent 21.5, SodiumContent 137.2, CarbohydrateContent 27.4, FiberContent 2.9, SugarContent 0.5, ProteinContent 11

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