Crock Pot Chicken Vindaloo (ww 5 Pts. Per Serving)

Total Time: 5 hrs 25 mins Preparation Time: 25 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 medium onion, cut into 1/2 inch wedges through the root end
• 3/4 lb potato, peeled, cut into 1-inch cubes
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1 1/2 cups reduced-sodium chicken broth
• 1 -3 teaspoon thai red curry paste, can use green
• 1 1/2 teaspoons curry powder
• 1 (16 ounce) bag frozen broccoli carrots cauliflower mix
• 1/2 cup reduced-fat coconut milk

Recipe

• 1 in single layers, place onion, potatoes and chicken in a 5-6 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 and cook on high until vegetables are crisp tender, about 30 minutes.