Tag Archives: cooking

CrockPot Curried Chicken

curriedchicken

Another great CrockPot recipe!! I’ve been trying to find recipes that are 5-6 ingredients or less but still flavorful. This recipe hit the nail on the head. It was featured in the cookbook “Six Ingredients of Less: Slow Cooker” by Carlean Johnson which is on Amazon for $13.49. I’m excited to try more of her recipes because of how great this one was.

Image from Amazon.com

Curried Chicken

Ingredients:
4 chicken breast halves
3tbsp melted butter
2tbsp honey
2tbsp mustard (yellow or dijon)
1/2tsp curry powder
1/2tsp salt

Directions:
1) Place chicken in slow cooker. Combine remaining ingredients and pour over chicken.

2) Cover and cook on LOW for 3-4 hours.

That’s IT! So easy and delicious! We served it over brown rice but Basmati or Jasmine rice would be delicious too. The original recipe called for 1/4cup of butter and 1/4 cup of butter, but we cut it back to make the dish a bit healthier.

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First meal in Bethesda!

First meal in Bethesda!

We are wrapping up our first week in Bethesda and I can’t believe how fast it’s gone by! We absolutely love our apartment and the location – there’s so much to do here!
I’m starting to explore some easy, affordable recipes to make for dinner. I can’t stand the recipes that call for random ingredients you’ll probably never use again. I found this particular recipe for Crock Pot Salsa Chicken on SkinnyTaste.com and it was delicious (not to mention easy and HEALTHY!)

Embarrassingly Easy Crock Pot Salsa Chicken
Skinnytaste.com
Servings: 6 • Size: scant 1/2 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 187 • Fat: 8 g • Carb: 3 g • Fiber: 1 g • Protein: 30 g • Sugar: 0 g
Sodium: 315 mg • Cholesterol: 127 mg

Ingredients:
1-1/2 lbs lean skinless chicken thigh filets (I used chicken breast)
1 cup chunks salsa
adobo seasoning (or salt) to taste
1/4 tsp garlic powder
3/4 tsp ground cumin
salt, to taste

Directions:
1) Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.

2) Cover and cook LOW for 4 hours (If you make it with chicken breast, you can reduce the cook time to about 2 to 3 hours on low.) When cooked, remove the chicken and set on a large plate; shred with two forks.

3) Place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.

I made a few changes to her recipe, but nothing major. Seriously delicious! We put it on top of some romaine lettuce and topped it with shredded pepper jack cheese and ranch dressing.

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