Crock Pot Chicken Vindaloo (Ww 5 Pts. Per Serving)

READY IN: 5hrs 25mins
Recipe by Oolala

From a Weight Watcher's Crock Pot cookbook. I haven't tried it yet but copied from my friend's book. The recipe states that Vindaloo is a spicy Indian curry usually made with lamb, but chicken is equally delicious. Prepared curry paste can be very spicy, so start with the minimum amount; then, when the dish is done, taste the broth and add the remaining paste if desired. *Any frozen vegetable blend will work with the recipe as long as there are no sauces or butter added.

Top Review by Julie F

We love curries - and the slow cooker is my best friend, so I was so excited to find this recipe. Unfortunately, I would have to agree with the previous viewer who found it to be too bland. I added a heaping tablespoon of the red curry paste, and the full amount of curry, so I didn't go easy on the spices. Next time I will look at some other curries to see what my options are as far as spices go. I added my frozen vegetables about 45 minutes before we ate, and they, as well as the rest of the recipe other than the spiciness, was great! Will work with this to see if I can boost the flavor.

Ingredients Nutrition


  1. In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
  2. Sprinkle with salt.
  3. Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
  4. Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
  5. About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
  6. Cover and cook on high until vegetables are crisp tender, about 30 minutes.

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