Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In 5- to 5-1/2-quart slow cooker, layer onion, chicken, cauliflower and sweet peppers.

    Advertisement
Instructions Checklist
  • In medium-size bowl, whisk together the chicken broth, coconut milk, curry powder, salt, paprika, ginger and cayenne pepper. Pour over the chicken and vegetables in the slow cooker. Spread the chickpeas evenly over top.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cover slow cooker; cook on high heat for 5 hours and 20 minutes.

Instructions Checklist
  • At end of 5 hours of cooking time, soak rice noodles in warm water in a large bowl for 10 minutes. Drain.

Instructions Checklist
Instructions Checklist
  • At end of 5 hours and 20 minutes cooking time, add noodles to slow-cooker; cover and cook for another 10 minutes.

Instructions Checklist
  • To serve, stir basil leaves into curry, if desired.

Nutrition Facts

479 calories; 22 g total fat; 12 g saturated fat; 82 mg cholesterol; 844 mg sodium. 42 g carbohydrates; 5 g fiber; 28 g protein;

Reviews