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Crockpot Chicken Curry

I'm fond of curries. They make a particularly nice crockpot meal because they fill the house with such a great aroma for you to come home to. This one calls for a number of spices that are typical of curry powder. If you have a favorite curry powder on the shelf, you could substitute a couple of tablespoon of that for the other spices.

5 md Potato, Diced
1 Green Bell Peppers, Coarsely Chopped
1 md Onion,Coarsely Chopped
1 lb Boneless Chicken Breasts, Cubed
1 cn No Salt Added Tomatoes
1 T Coriander
1 1/2 T Paprika
1 T Ginger
1/4 t Red Pepper
1/2 t Turmeric
1/4 t Cinnamon
1/8 t Cloves
1 c Low Sodium Chicken Broth
2 T Cold Water
4 T Cornstarch

Place vegetables in crockpot. Place chicken on top. Mix together tomatoes, spices and chicken broth. Pour over chicken. Cook on low 8-10 hours or on high 5-6 hours. Remove meat and vegetables. Turn heat to high. Stir cornstarch into water. Add to crockpot. Cook until sauce is slightly thickened, about 15-20 minutes.

Yield: 5 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 5

Amount Per Serving
Calories 346
Calories from Fat 13

% Daily Values *

Total Fat 1 gr
  Saturated Fat 0 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 0 gr
Cholesterol 10 mg
Sodium 53 mg
Potassium 1357 mg
Carbohydrates 75 gr
  Dietary Fiber 7.8gr
Protein 11 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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