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!
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.
You could also swap the cream cheese for Coconut milk, the salsa for a can of tomatoes etc… It’s easy to adapt if you are missing an ingredient and don’t want to run to the store.
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:
- Place chicken in a slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
- Stir in cream cheese, and place lid back on for another 15 minutes before giving it a final stir and serving.
- 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.
