Recipe: Crock-Pot Chicken Curry

Recipe: Crock-Pot Chicken Curry

As a working mom of four, I find that my slow cooker is one of my best friends. I especially gravitate towards recipes that require little to no prep work! This recipe is by far one of the easiest I know, and requires only 20 minutes upon returning home in the evening to have a wonderful filling meal for the family.

The ingredients are simple:
3 lbs. chicken thighs (I always start with frozen)
1 16 oz. jar salsa
1 small container curry
1 pkg. frozen peas and carrots
1 lb. frozen sweet potatoes
1 ½ cups sour cream
2 cups instant rice (not shown)

ChickCurry1

Place chicken thighs, peas & carrots, and sweet potatoes in slow cooker.

Open curry, and place contents of jar in a microwave safe bowl. Microwave for 30 seconds to release curry oils. Mix in jar of salsa and pour over items in slow cooker. Cook for 8 hours on low.

After 8 hours, remove chicken and place on a plate. Cover chicken to keep warm. Slightly mash sweet potatoes in slow cooker. Add sour cream and let sauce rewarm in the cooker while you prepare instant rice according to package instructions.

Serve the Chicken Curry over rice and enjoy!



Brandi

My name is Brandi and I am the mom of four children. I am married to Steve and we live in Indiana. I am a researcher in the field of genetics and am also a professor at a local university…read more

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About Brandi

My name is Brandi and I am the mom of four children. I am married to Steve and we live in Indiana. I am a researcher in the field of genetics and am also a professor at a local university...read more More Posts

3 Comments to “Recipe: Crock-Pot Chicken Curry”

  1. Looks good!

  2. One whole heart know of curry?? That seems like a ton!!

  3. *can of curry, not heart…stupid auto-correct!!

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