Slow-Cooker Chicken Curry
I love Indian and I usually use simmer sauces to make dishes at home. Last week I received this recipe in my inbox from Kraft and had to give it a try. It’s a winner, winner chicken dinner! My family and I loved it! My youngest asked for seconds, and my husband can’t wait for me to make it again!
If you like Indian, you should give this one a try!
Here is the recipe (slightly adapted):
3 Pounds Boneless/Skinless Chicken Thighs (you can use chicken breast)
1 16 oz jar of Salsa (I used Taco Bell Mild Thick and Chunky)
1 Onion Chopped
2 Tablespoons Curry Powder
1 Cup Sour Cream (fat free, reduced fat or regular – I used reduced fat)
Lightly spray crock-pot with cooking spray. Rinse thighs and place in pot. Mix salsa, onions and curry powder then pour over chicken. Cover and cook on high for 4 1/2 to 5 hours. Once chicken is done, remove it from your crock-pot leaving the sauce behind. Place chicken in a dish and cover to keep warm. Add one cup of sour cream to sauce, mix and serve over chicken and rice.
*A side of Sweet Mango Chutney (I love Patak’s) would go great with this dish!
So simple and so good!
Only FIVE ingredients…happy dance!
Thanks so much stopping by!