SLOW-COOKER CHICKEN CURRY


This Slow-Cooker Chicken Curry Recipe is super easy to throw together and full of great flavour. This is a super easy family dinner recipe!

My sister actually came across this recipe for Slow-Cooker Chicken Curry a few years ago and it has been a favourite ever since.  We do eat a lot of Jamaican style curry when my husband cooks, and when I cook curry I tend to go with a more Asian style.  This is a nice break from the usual curry for us and is easy to put together quickly on rushed days.  I do think the flavour is reminiscent of a Canadianised Butter Chicken more than a traditional curry though – very tasty!  We always serve over rice.

Ingredients:

  • 4-5 boneless skinless chicken breasts, cut in half
  • 1 jar (650 mL) thick and chunky salsa
  • 1 onion, chopped
  • 2 Tbsp. yellow curry powder
  • 1/2 cup (1/2 of 250-g tub or stick) Cream Cheese


Directions:

  1. Place chicken in a slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
  2. Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
  3. Stir in cream cheese, and place lid back on for another 15 minutes before giving it a final stir and serving.
  4. Serve with rice.



Tip: The heat of your salsa will affect the heat of the curry. I prefer Medium salsa with this recipe as Hot overpowers the curry flavour. Mild might be good if you have children who do not like spicy heat.

**The chicken will shred when you stir in the cream cheese, if you do not like that then remove the chicken to a platter before stirring in cream cheese into the sauce.


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