Indian Chicken Thigh Recipe

I know it isn’t Crocktober yet, but here is  a crockpot teaser for you.  Crockpots are game changers when it comes to quick and easy meals.  You can put all your ingredients in and forget about it for the next 5-8 hours, not to mention how wonderful your house will smell.  This recipe starts off in the crock pot, but I find it easier to finish it off right on your stove top.  Making chicken thighs in a crockpot will become your favorite way to prepare them, as they are fall apart soft, never dry and just plain yum.

Ingredients serves 4 Cost
1 1lb boneless skinless chicken thighs $7.89
2 1/4/c Thai yellow curry sauce ( Trader Joe’s) $0.75*
3 1 jar roasted red peppers $1.99
4 1 bag frozen riced cauliflower $2.49
  Total $13.12( $3.28 per serving)

 

* Price reflects amount used in recipe ingredients sourced from Trader Joe’s

 

Nutrition Per Serving
Calories 185
Carbs 5.2g
Fats 8.8g
Protein 19.8g
Sugar 2.8g
Fiber 1.8g
Source: MyFitnessPal

*Ingredients found at Trader Joe’s

Directions

Step 1:  In the A.M put a package of boneless chicken thighs into a crockpot turned on high and let cook for 5 hours. ( I spray my crockpot with a bit of olive oil spray first so nothing sticks.)  If you happen to be home and you want to add the remaining ingredients into your crockpot the last hour of cooking feel free. Otherwise jump to step 2

Step 2:   Defrost your cauliflower in the fridge the night before so that your house doesn’t smell from defrosting it in the microwave.  Spray your fry pan with a  bit of olive oil spray. Pour the riced cauliflower into fry pan on your stove set to m/h heat.

Step 3:   Place your chicken thighs on top of the cauliflower rice.

Step 4:  Drain the roasted red peppers, and place on top of the chicken thighs.  Pour 1/4 c of the Thai curry sauce on top, and cover with a lid to warm up.

Step 5:  Enjoy!

 

 

 

 

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