Slow Cooker Indian Chicken and Rice
Whole grains, protein, and spices are featured in this take on one-pot Indian cuisine!
Servings: 8 people
Calories: 254kcal
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1" strips
- 1 cup long grain brown rice uncooked
- 1/2 cup Greek yogurt low-fat plain
- 2 cups chicken broth fat-free, low sodium
- 4 ounces green chili peppers canned, drained and diced
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon curry
- 1 teaspoon paprika
- salt to taste
- 1 bay leaf
- 4 tablespoons mint leaves fresh
- 1 tablespoon extra virgin olive oil
- 1 onion medium, cut into thin rings
- 2 garlic cloves minced
Instructions
- In a medium skillet add 1 tablespoon extra virgin olive oil and sauté onion and garlic on medium heat, cook for about 5 minutes or until onion is tender.
- Set aside 2 tablespoons mint leaves for garnish and 5-6 sauteed onion rings for garnish.
- In a large mixing bowl add sautéed onion and garlic, all other spices and herbs, Greek yogurt, chicken broth and chicken strips; stir to thoroughly coat chicken. Cover and place chicken mixture in the refrigerator for 1-2 hours, allowing the flavors time to meld.
- Turn slow cooker to high.
- Add rice (uncooked) on the bottom of the slow cooker. Add chicken mixture over rice, cover and cook on high 3-4 hours or low 5-6. Check after 2 hours two hours to see if additional liquid is needed...if so, add another 1/2 cup chicken broth. Cook until chicken is cooked through and rice is tender. Remove bay leaf.
- Garnish with remaining mint leaves and onion rings and a few raisins if desired.
Nutrition
Serving: 1.5cups | Calories: 254kcal | Carbohydrates: 34g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 307mg | Fiber: 3g | Sugar: 3g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6