Slow Cooker Chicken Vindaloo
May 9, 2010
I’ve mentioned before that I consider myself relatively slow at prep work in the kitchen. I had this Crock Pot Chicken Vindaloo in my slow cooker in exactly 10 minutes, and that included gathering all my ingredients. Unfortunately, in my whirlwind I sliced my finger open while cutting the onions. So perhaps you should aim for 15 minutes of prep!
I used almost 2 lbs. of boneless, skinless chicken thighs, and a 28 oz. can of crushed tomatoes. Otherwise, I followed the seasoning pretty closely, using what I had in my spice rack. Use it as a guideline: I subbed ground cinnamon for the stick, used whole cloves instead of ground, and skipped the cardamom.
I had steamed a lot of green beans for Thursday night’s dinner, and I had about two cups leftover, so I did not include them in the slow cooker until about a half hour before the vindaloo finished cooking — just enough time to heat them through. I finished the dish with a large handful of chopped cilantro.
I have become a total convert to boneless, skinless chicken thighs as my slow cooker meat of choice. They handle the long cooking time very well, and never seem to dry out. Plus they have a lot more flavor than chicken breasts. They performed as I expected in this meal, which is seriously delicious. I tend to under-spice food when left to my own devices, and I’m sometimes surprised at how absolutely popping with flavor a meal can be when you use a liberal amount of seasoning. The tomato-based sauce is thick and perfect for spooning over rice.
I couldn’t help but think of Merrie as I was plating this dinner, because she is a big fan of adding potatoes to meals in her Crock-Pot. They would be a perfect addition to this dish.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
4 Comments
1. chickinthekitchen.com &ra&hellip | May 9, 2010 at 9:18 pm
[...] shorts, our warm weather has taken a turn for the chilly, and the next recipe is suited for it. The Slow Cooker Chicken Vindaloo is very quick to prep, and packed with flavor. If you enjoy tomato-based Indian food, you will like [...]
2.
Katie | May 10, 2010 at 7:05 am
Hey, that looks great! I am so glad you liked it (and got it going nice and quick).
3.
merrie | May 10, 2010 at 10:18 am
I plan to make it this week! However, my J does not like me adding potato, so I will make it your way!
4.
Avigail | May 10, 2010 at 12:21 pm
Hi Dara
I’m thinking of getting a slow cooker. I would really like to find more ways to make dinner at night after the boys go to bed for the next day. Would this work? Any recommendations on brands and features to look for?
Thanks!
Avi, most recipes could be assembled completely — or at least almost completely — the night before. You’d put the whole crock in the fridge, and then just slide it into the heating element the next morning before work. Press a button and go. I have a Rival Crock-Pot which is about a 6 quart capacity, and I like it a lot. Unfortunately, the exact model is no longer available. Mine switches to warm when it is done cooking and otherwise has four settings: HI for 4 or 6 hours, or Low for 8 or 10. I personally have no need for anything more programmable than that. I think it would definitely work! — Dara
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