Creamy Slow-Cooker Spicy Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 408 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 168 milligrams
- Sodium
- 701 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 6 grams
- Protein
- 47 grams
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
Ingredients
1 15-ounce can crushed tomatoes
1/2 cup heavy cream
1 cup frozen peas
Basmati rice, for serving
Chopped fresh cilantro, for topping
2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
Kosher salt and freshly ground pepper
4 cloves garlic, finely grated
1 2-inch piece ginger, peeled and finely grated
1 jalapeno pepper, seeded and finely diced
1 tablespoon paprika
2 teaspoons ground coriander
Directions
- Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk the garlic, ginger, chile pepper, paprika, coriander, tomatoes and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat.
- Cover and cook on high, 4 hours, adding the heavy cream and frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro.