Crock Pot Chicken Vindaloo Ww 5 Pts Per Serving

Warm, aromatic, and irresistibly flavorful, this Crock Pot Chicken Vindaloo is a delightfully easy slow-cooker recipe inspired by the bold spices of Indian cuisine. Perfect for busy days, this Weight Watchers-friendly dish clocks in at just 5 points per serving and combines tender chunks of chicken with a rich, spiced tomato sauce infused with cumin, coriander, turmeric, garam masala, and a hint of heat from cayenne pepper. With only 15 minutes of prep time, your crock pot does all the work, creating a deliciously tender and saucy curry that pairs beautifully with steamed basmati rice. Garnish with fresh cilantro for a bright and refreshing finish. Whether you're watching your points or just craving a vibrant, healthy meal, this easy chicken vindaloo is sure to spice up your dinner routine!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1 medium Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 14 oz Canned diced tomatoes
• 3 tablespoons White vinegar
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Cayenne pepper (adjust to taste)
• 1 teaspoon Garam masala
• 0.5 cup Low-sodium chicken broth
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 2 cups Cooked basmati rice (optional for serving)

Directions

Step 1

Lightly spray the inside of the crock pot with non-stick cooking spray to prevent sticking.

Step 2

Cut the chicken breasts into large chunks (about 2-3 inches each) and set them aside.

Step 3

In the crock pot, combine the chopped onion, minced garlic, grated ginger, diced tomatoes, and white vinegar.

Step 4

Add the ground cumin, coriander, turmeric, cinnamon, cayenne pepper, garam masala, and salt to the crock pot. Stir well to combine with the wet ingredients.

Step 5

Add the chicken breast chunks to the crock pot and gently toss to coat them in the spice mixture.

Step 6

Pour in the chicken broth and mix lightly to ensure everything is evenly distributed.

Step 7

Cover the crock pot with the lid and cook on low heat for 6 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.

Step 8

Once cooked, taste the vindaloo and adjust the seasoning as needed. If you'd like a thicker sauce, remove the lid and cook on high for an additional 20-30 minutes to reduce the liquid.

Step 9

Garnish with freshly chopped cilantro before serving, if desired.

Step 10

Serve hot with steamed basmati rice, if using, for a complete meal.

Nutrition Facts

Serving size	(1788.3g)

Amount per serving	% Daily Value*
Calories	1957.5

Total Fat 39.6g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 586.3mg	0%
Sodium 3433.1mg	0%
Total Carbohydrate 154.8g	0%
Dietary Fiber 14.4g	0%
Total Sugars 17.3g
Protein 230.1g	0%

Vitamin D 6.8IU	0%
Calcium 357.5mg	0%
Iron 14.4mg	0%
Potassium 3057.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.8%

Protein: 48.5%

Carbs: 32.7%