I have an obsession with the Curried Chicken Salad from Joan’s on Third. Almost every time I go, I order it (or the Chinese Chicken Salad), so I wanted to attempt to make curried chicken at home. While I knew it wouldn’t turn out exactly like the Joan’s version, it was just as tasty and healthier. I know at first I was scared of curry, but if you are as well, don’t be. This recipe doesn’t have an overpowering curry flavor. Hope you give it a try and enjoy!
1 Package Chicken Breasts
1/2 Cup Chicken Broth
1/4 Cup White Wine
1 TSP Cumin Seed
2 TSP Turmeric
2 TBSP Curry Powder
A few pinches of salt
Pour chicken broth and wine in your crock pot
Stir in spices
Add chicken and make sure liquid covers almost all of the chicken breasts
Set on high for 3 hours, then on the lowest setting for 4 hours
Take chicken out, shred with two forks (the chicken should fall apart itself), and place on low for another hour
Serve with side(s) of choice! I served mine over a kale salad with edamame, pepper, carrots, cucumbers, and an apple cider vinegar dressing.