Slow-Cooker Shredded Chicken and Curry Rice Bowls
Ingredients
The chicken and sauce
-
1
pound
skinless chicken breasts
-
½
cup
low-sodium chicken broth
-
1
can
coconut milk (13.5 oz)
-
1
cup
sliced onion
-
1½
tablespoons
curry powder
-
2
tablespoons
fresh lime juice
-
to taste
salt and pepper
The rice
-
2
cups
water
-
2
cups
Minute® Instant Jasmine Rice
Optional garnish
Instructions
- 1. Add chicken breasts, chicken broth, coconut milk, onion, lime juice, curry powder, salt, and pepper to the slow cooker.
- 2. Cover and cook on Low for 8 hours or High for 4 hours.
- 3. While the chicken cooks, boil 2 cups of water in a saucepan over medium-high heat.
- 4. Once boiling, reduce heat to medium and add the rice, allowing it to stand for 5 minutes until water is absorbed.
- 5. Fluff the rice with a fork.
- 6. Remove the chicken from the slow cooker, shred it with a knife and fork.
- 7. Serve the shredded chicken with rice, drizzling the curry sauce and adding parsley as a garnish.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
400mg
Cholesterol
70mg
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