Lean chicken breasts, basmati rice, and coconut milk bring an Indian-inspired flavor to an easy soup that's made in your slow cooker.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
5 hrs 35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • In a 4- to 5-quart slow cooker, place celery, carrots, apple, onion, and garlic (see Tip). Stir in 1 1/2 teaspoons curry powder, the ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper. Pour broth and the water over all in cooker.

  • Cover and cook on low-heat setting for 4 hours.

  • In a resealable plastic bag, place chicken pieces, flour, and 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator until needed.

  • In a large skillet, brown coated chicken in hot olive oil over medium heat, stirring often. Add three to four ladles of the cooking liquid from the slow cooker to the skillet; stir until thickened and gravylike, scraping bottom of skillet to incorporate flour and spices. Stir chicken mixture and rice into the slow cooker. Cover and cook 1 hour more on low-heat setting. Stir in coconut milk before serving. If desired, sprinkle with crushed red pepper.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

1 cup
166 calories; protein 12.6g; carbohydrates 19.9g; dietary fiber 2g; sugars 4.7g; fat 4g; saturated fat 1.4g; cholesterol 21.4mg; vitamin a iu 2646.9IU; vitamin c 4.9mg; folate 22.1mcg; calcium 44.9mg; iron 1.7mg; magnesium 22.8mg; potassium 410.9mg; sodium 472.8mg.

1 1/2 lean protein, 1 starch, 1 vegetables