Slow Cooker Shredded Chicken And Curry Rice Bowls Food

SLOW-COOKER SHREDDED CHICKEN AND CURRY RICE BOWLS

Steps:

• Add the chicken breasts, chicken broth, coconut milk, onion, lime juice, curry powder, salt and pepper to taste to a slow-cooker.
• Place the lid on the cooker. Cook for 8 hours on Low, 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 reduce the heat medium and add the rice. Allow the rice to stand for 5 minutes.
• When the water has fully absorbed, fluff out the rice.
• Open the lid and remove the chicken. Using a knife and fork, shred the chicken. It should be really tender.
• Serve the shredded chicken alongside the rice. Drizzle curry sauce and parsley throughout.

CHICKEN CURRY RICE BOWLS

Steps:

• First get the rice on the stove and cook according to the package directions
• Meanwhile, chop all your veggies
• Next, melt the coconut oil over medium low heat
• Once the oil is liquid add the vegetables and sauté until softened, about 5 minutes
• Add in the spices, stir, and cook for one minute more
• Stir in the chicken, then the cooked rice, and finally the broth

CURRY CHICKEN LIME RICE BOWL

Steps:

• In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and hot cooked rice. Serve immediately.

SLOW-COOKER CHICKEN BURRITO BOWLS

Steps:

• Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
• Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender - if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
• → Total cooking time from start to finish is 6 to 8 hours.
• Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
• Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

SLOW COOKER CURRY CHICKEN

Steps:

• Place onions and peppers in a 4-qt. slow cooker. Sprinkle chicken with 1 tablespoon curry powder and 1/2 teaspoon salt; place over vegetables., In a small bowl, whisk coconut milk, broth, garlic, pepper and the remaining curry powder and salt. Pour into slow cooker. Cook, covered, on low 3-3-1/2 hours or until chicken is tender (a thermometer should read at least 165°), adding apricots during the last 30 minutes of cooking., Serve with rice and lime wedges. If desired, sprinkle with cashews and cilantro.