- 1 Reynolds® Slow Cooker Liner
- 2 (14.5 ounce) cans chicken broth
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 cups coarsely chopped cauliflower
- 2 cups coarsely chopped carrots
- 1 cup coarsely chopped onion
- 1 tablespoon curry powder
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 cup unsweetened light coconut milk
- 1 cup frozen peas
- 1/4 cup snipped fresh cilantro
- 2 cups hot cooked rice (optional)
- Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
- Add broth, chicken, cauliflower, carrots, onion, curry powder, ginger, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.
- Cover and cook for 4 hours on high or for 8 hours on low.
- Stir in coconut milk and peas. Cover and cook about 10 minutes more or until heated through.
- Top with cilantro to serve. If desired, serve with hot cooked rice.
04/06/2018
recipepes.com
Easy Curry Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
