Crockpot Curry Chicken and Rice

Name: Crockpot Curry Chicken and Rice
Cuisine: American
Ingredients: 1 lb Chicken tenderloins, cut in one inch pieces; 2 medium carrots; 1/2 large onion, diced; 1 clove Garlic, minced; 1 1/2 tbsp curry powder; 6 cup chicken broth; 1/2 cup water; 1 salt; 1 pepper; 1/2 medium lemon; 2 tbsp dill weed; 1/2 cup jasmine rice; 1 bay leaf

jball29 @cook_3410511

Crockpot Curry Chicken and Rice

jball29 @cook_3410511

Saved

Ingredients

1 lbChicken tenderloins, cut in one inch pieces
2 mediumcarrots
1/2 largeonion, diced
1 cloveGarlic, minced
1 1/2 tbspcurry powder
6 cupchicken broth
1/2 cupwater
1salt
1pepper
1/2 mediumlemon
2 tbspdill weed
1/2 cupjasmine rice
1bay leaf

Saved

Steps

1

Combine chicken, 4 cups broth, onions, carrots, garlic, curry powder, bay leaf, salt, and pepper in crockpot.
2

Cook on low for 5 hours.
3

A half an hour before chicken is done, cook rice in remaining broth and water for 20 minutes. Season with salt and pepper.
4

Add rice, dill, and lemon juice to crockpot and cook 5-10 more minutes.

Saved

Cooksnaps

Saved

jball29 @cook_3410511

on January 01, 2012 00:00

Comments

Walter Parker Jr. @cook_9477412

December 03, 2017 16:11

Cooked this last night with fish (swai) instead of chicken and I added some snap peas I had in the refrigerator that needed used. Recipe is delicious but is more like soup with the recommended 1/2 cup of rice. I used 1 cup and it was perfect. I will definitely make this again. Thanks!

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