Slow Cooker Curried Chicken Tacos with Avocado Crema

Slow Cooker Curried Chicken Tacos with Avocado Crema | healthynibblesandbits #glutenfree

Recipe testing can be tough work. Sometimes, you just snap your fingers and get it on the first try. That’s when you profess, “damn, I’m good.” Those occasions are few and far between for me. Other times, your recipes just fail, miserably. We’re talking “can’t feed it to another human being” kind of bad. On those days, I eat chocolate to commiserate. That’s when my stress munchies hit me the hardest.

It took me three tries before I got these green tea cupcakes right. Imagine how much chocolate and cupcakes I had to go through before writing up that recipe! Food blogging is tough, isn’t it?

Slow Cooker Curried Chicken Tacos with Avocado Crema | healthynibblesandbits #glutenfree

After eating all those cupcakes, chocolate, and frosting (plus some crispy roasted potatoes on the side), my body felt like it gained a brand spanking new spare tire. Let’s just say that things were not pretty. I don’t even want to talk about how my jeans felt.

So for the past two weeks, I’ve been a bit more carb conscious. Don’t worry, I’m not about to go all low-carb diet on you. I like eating bread too much for that. But there are those days when I feel that swapping out carbs for vegetables is just what I need to make my body feel better. Collard greens are fantastic for this. The leaves are so strong that you can use it as a wrap or fold it in half for tacos. If you’re not on top of this yet collard wrap train already, you need to get on it!

Slow Cooker Curried Chicken Tacos with Avocado Crema | healthynibblesandbits #glutenfree

A few months ago, I saw this crock pot chicken tikka masala recipe on The Roasted Root that I’ve been eyeing for a looong time. I knew I had to try it because this is one of those set-it-and-forget-it slow cooker recipes that I have an acute fondness for lately. Unfortunately, I didn’t have all the ingredients in the recipe, so I adapted it into a curried chicken dish. Even though this isn’t a true tikka masala, the flavors of this curried chicken is purrrrfect!

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Slow Cooker Curried Chicken Tacos with Avocado Crema

Slow Cooker Curried Chicken Tacos with Avocado Crema | healthynibblesandbits #glutenfree

Serves 8.

  • Author: Lisa Lin
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 minutes
  • Category: gluten-free, lunch, dinner

Ingredients

Slow Cooker Curried Chicken

  • 2 pounds (900g) boneless skinless chicken breasts
  • 1 15-ounce (425g) can of diced tomatoes
  • 1 TBS coriander seeds, ground
  • 2 tsp ground cumin
  • 2 tsp fresh ginger, chopped
  • 1 1/2 tsp ground tumeric
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 medium yellow onion, chopped
  • 3 chiles de arbol, roughly chopped
  • 4 garlic cloves, minced
  • 2 star anise
  • 1/2 cup (120ml) chicken stock

Avocado Crema

  • 1 large ripe avocado
  • 1/3 cup chopped cilantro (tiny handful)
  • 5 TBS low-fat yogurt
  • 1 1/2 TBS lemon juice (I used meyer lemons)
  • 1 to 2 tsp onion powder
  • 1 1/2 tsp chili powder
  • 1/2 tsp salt

Taco

  • 1 bunch of collard greens (preferably with at least 8 leaves)
  • 1 large red pepper, thinly sliced
  • 1/2 small head of red cabbage, thinly sliced

Instructions

  1. PREPARE THE CHICKEN: In a medium bowl, mix the chicken with the diced tomatoes, spices, and onions together, leaving out the star anise and chicken stock. Pour all the contents into a slow cooker. Add in the chicken stock and star anise. Set the slow cooker on low for 7 to 8 hours, or on high for 4 to 5 hours.
  2. PREPARE THE CREMA: When the chicken is about done, start making the crema. Blend all the crema ingredients in a food processor until everything is smooth. If sauce is a bit thick, add another tablespoon of yogurt.
  3. PREPARE THE WRAPS: Rinse the collard greens with water and pat them dry with paper towels. Trim off the tough stems.
  4. When the chicken breasts are cooked, shred them with a fork. Assemble the tacos by adding some chicken, red pepper, and red cabbage inside a collard green leaf. Top with some avocado crema.
  5. Store any leftover avocado crema in an airtight container. It should last for another 5 days. Remember to give it a quick stir before serving it again.

Notes

Curried chicken loosely adapted from the Crock Pot Chicken Tikka Masala recipe from The Roasted Root.

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50 thoughts on “Slow Cooker Curried Chicken Tacos with Avocado Crema

  1. Sarah | Broma Bakery

    I totally know what you mean– sometimes after baking with so much flour/butter/sugar, you need a break! Kale salads are a favorite in our household. And these tacos look like the perfect healthy dinner! I looove curried chicken and am so wanting to try this version! Break out the slow cooker, here we go!

    Reply
  2. Alanna

    Anything curry these days and I’m in! I’m starting to feel the sluggish side-effects of sweet overload and have been more mindful about those choices. Lately it’s more salty for me! This recipe looks delish!

    Reply
  3. Christine | No Gojis, No Glory

    Interesting coping mechanism you’ve got there Lisa. lol Maybe chocolate and cupcakes is better than reverting back to my 10 year old self and throwing a tantrum. The husband knows to steer clear of the kitchen when there’s been a major recipe fail. haha! Beautiful dish; loving all those colors.

    Reply
    1. Lisa Post author

      Haha, people know to get away from me when recipes aren’t working out, too! I usually make a loud groan when that happens.

      Reply
  4. Min

    I totally love the idea of using collard greens as the wrapper! And I sure wish I could perfect a recipe on a first try also…def has never happened. Happy New Year, Lisa 😉

    Reply
    1. Lisa Post author

      I know, I feel soooo bad now! It’s okay, Mama Lin always has time to cook up a big dinner. You’ll get an invite for sure. I don’t think I’ve properly wished you a happy new year yet, so Happy year of the goat/sheep/ram!

      Reply
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  6. Maggie J

    This is the most creative dish I’ve seen in weeks. The collard green swap for tortilla is inspired and I bet it goes beautifully with the Indian-spiced chicken. Sheer brilliance!

    Reply
    1. Lisa Post author

      Thanks, Maggie! I’ve been doing so many collard green wraps lately and making them into burritos or tacos. They’re perfect because they’re so sturdy!

      Reply
  7. KalynsKitchen

    Happy Monday! Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for last month. Hope a lot of my readers will click over here and try it!

    Reply
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