Treat yourself and your family to a warm and hearty dinner with these Slow Cooker Chicken and Curry Rice Bowls made with Minute® Instant Jasmine Rice.
Treat your family to this deliciously warm and hearty chicken and curry rice bowl recipe brought to you by recipe author Brandi Crawford (Stay Snatched).
Place the chicken breasts, chicken broth, coconut milk, onion, lime juice, curry powder, salt and pepper to taste into the insert of a slow-cooker.
Place the lid on the cooker. Cook for 8 hours on Low, or for 4 hours on HIGH.
While the chicken cooks, boil 2 cups of water in a saucepan on medium-high heat. When the water reaches boiling, add the rice. Allow the rice to stand for 5 minutes. When the water has fully absorbed, fluff out the rice.
Open the lid of the slow-cooker and remove the chicken. Using a knife and fork, shred the chicken. It should be really tender.
Serve the shredded chicken alongside the rice, drizzled with curry sauce. Garnish with parsley if using.
For tasty leftovers, we suggest choosing “saucy” dishes like this one. The sauce prevents your meal from drying out excessively after storing it.
Let your slow cooker do most of the work while you go about your busy day with this delicious, Indian-inspired Slow Cooker Chicken and Curry Rice Bowls recipe made with Minute® Instant Jasmine Rice. If you spend hours at the office, shuttling kids to school and sports, sitting in traffic jams, and doing all the other things that tie us up every day, you may think that you don’t have the time or energy to prepare and enjoy a hearty, full-flavored meal, but that’s simply not true.
This, like many of our other slow-cooker recipes, is as simple as “set it and forget it”. Simply place all of the ingredients except the rice in your slow cooker and set it on Low for 8 hours. For faster cooking, set it to High for 4 hours. Whichever setting works best for your busy day, you’ll love that your meal has mostly cooked itself, will be incredibly tasty and will be ready to serve in no time!