Crock Pot Curried Chicken Rice
Experience the comforting, aromatic flavors of 'Crock Pot Curried Chicken Rice,' a vibrant one-pot meal perfect for busy weeknights. This slow-cooked dish features tender, melt-in-your-mouth chicken thighs nestled in fragrant basmati rice, infused with warm curry powder, turmeric, and ground cumin. Coconut milk adds a touch of creamy richness, while carrots and peas provide subtle sweetness and a burst of color. With minimal prep time and the convenience of a crock pot, this recipe allows you to create a delicious, hearty dinner with just a handful of simple steps. Garnished with fresh cilantro and served with zesty lime wedges, this irresistible dish is a crowd-pleaser that's as flavorful as it is easy to prepare. Perfect for fans of slow cooker meals, Indian-inspired cuisine, and quick comfort food!
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups basmati rice
- 3 cups chicken broth
- 1 cup coconut milk
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 medium carrots, sliced into rounds
- 1 cup frozen peas
- 0.25 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 4 pcs lime wedges (for serving)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their flavor.
Transfer the onion and spice mixture to the crock pot.
Rinse the basmati rice under cold water until the water runs clear, then add the rice to the crock pot.
Place the chicken thighs on top of the rice in the crock pot. Season with salt and black pepper.
Add the sliced carrots, chicken broth, and coconut milk to the crock pot. Stir gently to combine, ensuring the rice is fully submerged in the liquid.
Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is tender and the rice is fully cooked.
About 30 minutes before the cooking time is complete, add the frozen peas to the crock pot and stir gently.
Once done, shred the chicken into smaller pieces using two forks (optional) or leave the thighs whole for serving.
Sprinkle chopped fresh cilantro over the finished dish for garnish.
Serve warm with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 10041 mg | 437% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 41.0 g | ||
| Protein | 211.7 g | 423% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 3879 mg | 83% | |
*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.
