Try this Slow Cooker Chicken Curry recipe, or contribute your own.
Suggest a better descriptionMix ingredients in bowl (EXCEPT RICE), will fill 2 freezer bags
When ready to cook
Remove from freezer about 30 minutes before cooking
Put in slow cooker
Cook on high for 4 hours or low for 8 hours
During last 30 minutes, cook rice according to package directions.
Serve Curry over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (560g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 587 | ||
Calories from Fat: 160 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 101.6mg | 31 % | |
Sodium 757.1mg | 26 % | |
Potassium 1118.3mg | 29 % | |
Total Carbohydrate 65.8g | 19 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 59.6g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 587
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