Slow-Cooker Curried Chicken & Cauliflower

Happy Monday & Happy November!

This is a big week with so much in flux. The East Coast still grappling with the aftermath of Hurricane Sandy. A huge election tomorrow. The holiday season approaching.

When the weather turns colder and everything gets hectic (though it seems to be ninety degrees in LA), I turn to my slow-cooker to provide healthy, homemade comfort food. I love throwing my ingredients in there first thing in the morning and smelling them cooking all day long. I also love feeling like somebody else cooked me dinner, even though I did the work.

This is an easy, healthy slow-cooker dish I threw together last week. The main ingredients are chicken thighs and cauliflower, but I also threw in curry spices, green peas, and red bell pepper. I served the dish over brown rice for a warm, tender meal.

Slow-Cooker Curried Chicken & Cauliflower

Serves 6-8 people
Prep time: 20 minutes; Cooking time: 4-6 hours on high (6-8 hours on low)
Dairy-free; gluten-free

Ingredients

1 pound organic chicken thighs
1 head of cauliflower, chopped
1 cup frozen peas
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, peeled and chopped
1/4 cup tomato paste
4 cups low sodium chicken broth
2 tablespoons curry powder (any curry blend will work)
salt and freshly ground pepper
chopped cilantro for garnishing (optional)
brown rice for serving (optional)

Directions

1. Whisk the tomato paste and curry powder into the chicken broth. Place all of the ingredients into the slow-cooker, stirring to combine.

2. Cook for 4-6 hours on high or 6-8 hours on low, until the chicken is cooked through and very tender. Season to taste with salt and pepper.

3. To serve, ladle the Chicken & Cauliflower Curried Stew over brown rice and garnish with a little chopped cilantro. Enjoy!