Slow Cooker Vegetable Curry with Chickpeas is the perfect hands-off recipe for a busy weeknight. Warm, comforting, and jam-packed with nutrients, it works well with just about any vegetables you ...

When it’s hot outside, turning on the oven can feel like a chore. The good news is your slow cooker doesn’t mind the heat. It ...

1. Combine curry powder, salt, allspice and garlic in a small bowl and massage into pork. 2. Spray a large nonstick skillet with nonstick cooking spray and set over medium-high heat. When skillet ...

Ingredients: 2 1/2 - 3 lbs Boneless Skinless chicken breasts, cubed ( this is much easier to do if chicken is partially frozen) 1 - 16 oz. Jar of your favorite brand of thick and chunky salsa. 1 ...

Just dump it in the slow cooker before work, come home and stir in the coconut milk and lemon juice for a fresh, creamy and sprightly finish. It’s nutritious, too, with lots of fiber, vegetable ...

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne. Add chicken breasts, onion, chickpeas and sweet potatoes.

Transfer to a slow cooker and add enough stock or water to almost cover the meat, i.e., leave the top surface of the meat exposed. Cook on low for 6 to 8 hours, until tender.