Crockpot Chicken Curry

Here is what I made today from a mix of groceries I bought for the chicken curry and from stuff that was already in my fridge:

Threw in the crockpot:

  • diced onions
  • chopped squash
  • chopped cauliflower
  • chopped Rai Lan (Asian broccoli-rapini I found)
  • chopped asparagus
  • baby carrots
  • bit of chopped kale
  • garlic, cumin, tumeric, Mrs Dash extra spicy seasoning, ginger, red Thai curry paste, 1/2 can of light coconut milk
  • and topped with 10 boneless skinless chicken breasts

I put it to cook on low setting for 8 hours.

I put aside, to marinate in the fridge and add in after 7 hours:

  • mung beans I had already soaked
  • brussel sprouts I had already steamed
  • chopped mushrooms
  • lime juice, cayenne pepper, cilantro, Sriracha sauce
  • Trader Joe’s curry simmer sauce
  • 1 can garbanzo beans
  • 1/2 can of light coconut milk

Here is some (not comprehensive!!!) photo documentation 😉


onion and other veg


plus asparagus


Gai Lan


some seasonings


the stuff set aside to be added in at the last hour


the stuff set aside to be added in at the last hour- plus simmer sauce to marinate in


Crockpot Chicken Curry!

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  1. Heather (Where's the Beach)  March 29, 2010

    Interesting. Thanks for sharing. I think I could easily do a vegetarian version of this too!

  2. Julia  March 30, 2010

    Maybe you should be a personal chef too!

  3. Joy~R3FitShow  April 1, 2010

    Your curry meal was chock full of healthy goodness!


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