Crock Pot Chicken Vindaloo Ww 5 Pts Per Serving
Warm, aromatic, and irresistibly flavorful, this Crock Pot Chicken Vindaloo is a delightfully easy slow-cooker recipe inspired by the bold spices of Indian cuisine. Perfect for busy days, this Weight Watchers-friendly dish clocks in at just 5 points per serving and combines tender chunks of chicken with a rich, spiced tomato sauce infused with cumin, coriander, turmeric, garam masala, and a hint of heat from cayenne pepper. With only 15 minutes of prep time, your crock pot does all the work, creating a deliciously tender and saucy curry that pairs beautifully with steamed basmati rice. Garnish with fresh cilantro for a bright and refreshing finish. Whether you're watching your points or just craving a vibrant, healthy meal, this easy chicken vindaloo is sure to spice up your dinner routine!
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 14 oz Canned diced tomatoes
- 3 tablespoons White vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Cayenne pepper (adjust to taste)
- 1 teaspoon Garam masala
- 0.5 cup Low-sodium chicken broth
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 2 cups Cooked basmati rice (optional for serving)
Instructions
Lightly spray the inside of the crock pot with non-stick cooking spray to prevent sticking.
Cut the chicken breasts into large chunks (about 2-3 inches each) and set them aside.
In the crock pot, combine the chopped onion, minced garlic, grated ginger, diced tomatoes, and white vinegar.
Add the ground cumin, coriander, turmeric, cinnamon, cayenne pepper, garam masala, and salt to the crock pot. Stir well to combine with the wet ingredients.
Add the chicken breast chunks to the crock pot and gently toss to coat them in the spice mixture.
Pour in the chicken broth and mix lightly to ensure everything is evenly distributed.
Cover the crock pot with the lid and cook on low heat for 6 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Once cooked, taste the vindaloo and adjust the seasoning as needed. If you'd like a thicker sauce, remove the lid and cook on high for an additional 20-30 minutes to reduce the liquid.
Garnish with freshly chopped cilantro before serving, if desired.
Serve hot with steamed basmati rice, if using, for a complete meal.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3433 mg | 149% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.3 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 358 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3058 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
