Crock Pot Chicken Curry

I have to say, I’m really excited to share my Crock Pot Chicken Curry recipe with you today!

I love finding new recipes and then changing them. Yes, I change them. Most often, there are elements that either I or my family don’t like. So, I guess you could say that rather than looking for new recipes, I look for recipe inspiration.

I also don’t like to spend too much on any single recipe, that’s why I was thrilled to find that Dollar General had a lot to offer in the way of inexpensive ingredients that I needed. I was even inspired to make my own curry powder. 

Crock Pot Chicken Curry from {i love} my disorganized life

You’re going to love how very easy this is to make, and you’re going to love the way it tastes, too. I love being able to create something that I know my family will enjoy, and this is definitely one of those recipes.

Place the chicken pieces in the crock pot and top with sliced onion, minced garlic, bay leaf and curry powder.

Next, dissolve the bouillon cubes in hot water; add tomato soup and 2 1/2 Tbsp cornstarch & whisk until lumps are gone. Add to the chicken.

Cover and cook on low for 2 1/2-3 hours, or until chicken is tender and no longer pink.

In a medium bowl, combine sour cream and 1 Tbsp cornstarch; add some of the juice from the crock pot and whisk until well combined.

Return mixture to crock pot and stir well. Let cook uncovered until slightly thickened.

Serve with Jasmine rice or warm Naan bread.

Serves 6

773

Crock Pot chicken Curry

This recipe for chicken curry takes less time than other crock pot recipes. Let its Indian flavor add a little kick to your dinner.

30 minPrep Time

3 hrCook Time

3 hr, 30 Total Time

Yields 6

Author:

Rachel@ {i love} my disorganized life

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Ingredients

• 4 boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 small onion, sliced
• 4 Clover Valley Bay Leaves
• 2 1/2 Tbsp curry powder
• 2 tsp minced garlic
• 2 1/2 C hot or boiling water
• 6 cubes Clover Valley Chicken Bouillon
• 1 10.75 oz can Clover Valley Condensed Tomato Soup
• 2 1/2 Tbsp cornstarch
• 4 oz sour cream
• 1 Tbsp cornstarch
• Clover Valley Green Olives {pimento removed and sliced} for garnish
• Jasmine rice or Naan bread for serving with

Instructions

1. Place chicken, sliced onion, bay leaf, curry powder and minced garlic in crock pot
2. In a medium bowl, dissolve chicken bouillon; add tomato soup and 2 1/2 Tbsp cornstarch, whisking until lumps are gone and add to crock pot
3. Cover and cook on low for 2 1/2-3 hours or until chicken is tender and no longer pink
4. In a small bowl, combine sour cream and 1 Tbsp cornstarch, mix well. Add a small amount of juice from crock pot and mix until lumps are gone; return to crock pot and stir until combined
5. Let cook uncovered on low until slightly thickened

Notes

Serve with Jasmine rice or warm Naan bread

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 773
% Daily Value*


• Total Fat: 4 g 6.15%
• Saturated Fat: 2 g 10%
• Cholesterol: 13 mg 4.33%
• Sodium: 975 mg 40.63%
• Potassium: 142 mg 4.06%
• Total Carbohydrate: 193 g %
• Sugar: 173 g
• Protein: 3 g
• Vitamin A: 4.32%
• Calcium: 52 mg 5.2%
• Iron: 1 mg 5.56%
* Percent Daily Values are based on a 2000 calorie diet.




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