Coriander Chicken Crock Pot Recipes

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CORIANDER CHICKEN-CROCK POT RECIPE



Coriander Chicken-crock pot recipe image

One of my favorite crock pot dishes-the aroma alone will bring them running to the table! My girlfriend Melody's recipe from Gabriola Island, B.C.

Provided by Diana Adcock

Categories     Chicken Breast

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 skinless chicken breasts (bone in)
1/4 cup melted butter
1 medium onion, diced or grated
1 teaspoon ground coriander
1 1/2 teaspoons salt
1/2 cup chicken broth
1 teaspoon lemon juice
8 ounces plain yogurt
2 teaspoons flour
6 sliced green onions

Steps:

  • Roll the chicken in a mixture of butter, onion, corriander and salt to coat well.
  • Place in the crock pot.
  • Pour in the broth and lemon juice.
  • Remove chicken when done.
  • Stir together the yogurt and flour until well blended and whisk into broth.
  • Pour some over chicken and reserve the rest of the sauce for the table.
  • I like this with rice pilaf and a salad.
  • Cook for 8 hours on low, 4 hours on high.

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     Chicken Curry

Time 2h15m

Yield 12

Number Of Ingredients 14

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

Steps:

  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

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