Slow Cooker Coconut Curry Cashew Chicken
Looking for some sumptuous new slow cooker recipe ideas to add to your slow cooker recipes list? If you love a good, healthy meal coupled with good, old-fashioned flavour, then you’ll want to give this Slow Cooker Coconut Curry Cashew Chicken some serious consideration. This curried chicken dish has all of your favourites – cashews, coconut, sweet red peppers, and it can totally be cooked in a slow cooker. It can serve up to four people at a time, takes only 10 minutes to prepare, and four hours to cook. What more could you ask for?
Taking the nutritional content of this delicious curried chicken recipe into account, let’s have a look at some of the individual ingredients, like the red peppers, cashews, and coconut milk. One sweet red bell pepper is very high in vitamin B6, vitamin C, vitamin A, and dietary fiber. It’s also high in niacin, manganese, potassium, riboflavin, and thiamin. It also contains calcium and iron. Cashews are high in magnesium, iron, protein, manganese, and also contain dietary fiber. Coconut milk is very high in vitamin B12, vitamin A, magnesium, and calcium; it’s also high in selenium. Finally, what’s a curry dish recipe without the curry? Just one teaspoon of yellow curry powder is very high in manganese, iron, and dietary fiber; it’s also high in potassium, vitamin B6, phosphorus, magnesium, and calcium. These are just four of the main ingredients, and already you can see just how nutritious it’s shaping up to be.
Nutrition Facts for: Slow Cooker Coconut Curry Cashew Chicken From Creme de la Crumb
Ingredients: Chicken breasts, red pepper, potatoes, onion chicken broth, coconut milk, yellow curry powder, cumin, salt, cayenne pepper.
* The entire recipe has been calculated for 4 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 508, Calories from Fat 315, Total Fat 35.0g 54%, Saturated Fat 27.0g 135%, Cholesterol 57mg 19%, Sodium 1046mg 44%, Potassium 1090mg 31%, Carbohydrates 26.6g 9%, Dietary Fiber 7.3g 29%, Sugars 7.3g, Protein 26.2g, Vitamin A 22%, Vitamin C 100%, Calcium 7%, Iron 30%
When cooking any slow cooker recipe, you will want to be aware of some slow cooker food safety guidelines so your meal will be as healthy as possible. Slow cookers are totally safe for you to cook your meals in, as long as you’re using them properly. Warm temperatures allow for bacterial growth while hotter temperatures destroy harmful bacteria. Slow cookers generally cook food between 170 and 280 degrees Fahrenheit. As your cooker is heating up, you won’t want it to stay below 170 degrees any longer than it has to; otherwise, you’ll be contributing to unwanted bacteria growth. In order to ensure this, always use thawed meats and veggies in your slow cooker because frozen ones will keep the temperature too low for too long. Add your ingredients directly from the fridge, whenever possible, to make sure they stay chilled til the very last minute. Always add your vegetables to the slow cooker first because they’ll take the longest to cook. Add your meats next and make sure they’re diced into cubes so they will cook thoroughly. Before serving, check your meats to ensure they’ve reached the optimum temperature for cooking – in the case of this coconut chicken curry dish, you’ll want it to be at least 165 degrees Fahrenheit. Once you’ve eaten your meal, pack the leftover curried chicken into small airtight containers and place in your fridge as soon as possible. If it stays out longer than two hours, you’ll simply want to discard it. Thanks so much to Tiffany over at “Le Crème de la Crumb” website for sharing this delicious cashew curried chicken dish with us.*
Learn MORE / Get RECIPE at Creme de la Crumb
To help with slow website load, we have put all photos for this article here: View photo gallery.