Slow Cooker Curried Chicken and Summer Vegetables

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This fragrant stew of juicy chicken, greenish beans and eggplant successful a coconut curry condiment relieves you of the vigor of grill oregon stove portion making the astir of in-season vegetables.

You volition request a 4- to 6-quart dilatory cooker for this recipe.

To work the accompanying story, see: Toss summertime nutrient and chickenhearted thighs into the dilatory cooker to bushed the August heat.

The eggplant needs to beryllium salted and drained for 30 minutes.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

3 mean eggplants, trimmed and chopped into 1/2-inch pieces (1 1/2 pounds total)
1 1/2 teaspoons salt
One 13.5-ounce tin airy coconut milk, shaken well
2 tablespoons herb paste
1 tablespoonful positive 1 1/2 teaspoons mild curry powder
One 2- to 3-inch portion peeled caller ginger root, minced (1 tablespoon)
3 cloves garlic, thinly sliced
1/4 spoon freshly crushed achromatic pepper
1 1/2 pounds boneless, skinless chickenhearted thighs, excess abdominous trimmed
1 mean onion, thinly sliced into half-moons
1 lb caller oregon frozen/defrosted greenish beans, trimmed
3 mean tomatoes, chopped into wedges

Nutritional Facts

Per serving (using 1/2 spoon salt)

Calories
260
Fat
9 g
Saturated Fat
5 g
Carbohydrates
21 g
Sodium
340 mg
Cholesterol
105 mg
Protein
27 g
Fiber
8 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Matt Arnold.

Published August 22, 2018

Updated March 16, 2026