pen rainbow

Tuesday, August 27, 2013

Tuesday's Cupboard—Crockpot Chicken Vindaloo

Adapted from original recipe_Weight Watcher's SLOW GOOD Super Slow-Cooker Cookbook, ©2005

This will make your house smell heavenly!  

Equipment:  7-quart slow cooker

Prep + cooking time:  5.75 hours (45 mins prep + 5 hours cooking)


Makes 6 servings


    • 1 large sweet onion, cut into 1-1/2 inch wedges 
    • 3/4 to 1 lb new baby heirloom potatoes, cleaned & cut into 1-1/2 inch cubes (or use regular new potatoes)
    • 4 boneless skinless split chicken breasts, cut into 1-1/2 inch pieces (about 1.25 lbs.)
    • 1/2 teaspoon kosher salt
    • 2 cups chicken broth
    • 3 generous teaspoons Thai red curry paste 
    • 2 heaping teaspoons curry powder
    • 1 14-oz. can LITE coconut milk (use the whole can)
    • **  Indian Naan flatbread (optional)


  1. In single layers, place onion, potatoes and chicken in a 7-quart slow cooker.
  2. Sprinkle with salt.
  3. Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
  4. Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
  5. About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.    
  6. Cover & cook on high until vegetables are crisp-tender & brightly colored.
Sweet onion cut into large chunks

baby heirloom potatoes about the same size as the onion & chicken

chicken cut into 1-1/2 inch chunks

Cook on high for 4.5 to 5 hours

Make your own broth

Curry powder & red Thai paste add spice to the stew

Available at Safeway

Add veggies & coconut milk 35 minutes before serving

16 oz. bag of broccoli & cauliflower florets + 2 c. baby carrots
Delicious with Naan bread!