Quick Prep Slow Cooker
Honey-Curry Chicken Thighs
Cauliflower "Couscous" and Spinach Salad with Pecans
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 Tbsp olive oil
- ½ cup low-sodium chicken broth
- 1½ Tbsp honey
- 1 Tbsp hot (Madras) curry powder (or use regular)
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped green onions
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 6 minutes or until browned.
- Transfer to a 4- to 6-quart slow cooker.
- Whisk together broth, honey, curry powder, salt, and pepper.
- Pour over chicken.
- Cover and cook on LOW 6 hours or until chicken is done.
- Sprinkle with green onions.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower
- 3½ Tbsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ Tbsp red wine vinegar
- ½ tsp Dijon mustard
- 1 (6-oz) pkg baby spinach
- 1 Gala apple, chopped
- 1 cup chopped pecans
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in 1½ Tbsp oil and ⅛ tsp each salt and pepper.
- Whisk together vinegar, mustard, 2 Tbsp oil, and ⅛ tsp each salt and pepper. Add spinach, apple, and pecans; toss.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
- Access via App or Online
