Munchie Monday: Chicken Curry in a Crockpot
We’ve been eating a ton of chicken lately. I don’t know why that is such a surprise, because we sort of always have, but our store had a huge sale on frozen chicken breasts about 3 weeks ago and we stocked up. This of course translates into chicken everything and we were getting kind of tired of chicken breasts, chicken salad and shredded chicken in everything so I got creative and decided I wanted to make crockpot Chicken Curry and see what the kids thought.
The other catch was, I needed it to be a crockpot dish because we were terribly busy that day and I wasn’t going to have time to come home and cook. It would be great if all I had to do was heat some rice to serve the Chicken Curry over. And I succeeded!
Now, let me also say, that I made this really simple. And, that I contemplated adding a can of cream of mushroom soup to it. In fact, I thought about it so long and hard, that I actually decided against it in the long run. I wasn’t sure if it would totally remove the strong, delicious flavor of the chicken curry or not.
But you know what? I’m glad I didn’t. This one turned out excellent. And get this, I googled to see if it had ever been done before (someone using cream of mushroom soup) and was both delighted and kinda frustrated that it had. LOL I know I’m not the only one who thinks they think up these things all the time only to discover at a later date that they were not.
I am not the first person to make Chicken Curry in a crockpot, which I never really thought I was, but I am also not the first person to think about using a can of cream of mushroom soup in there either. Go figure. I did NOT use the cream of mushroom soup that night, but a few nights later we decided to make it again and this time I made the same recipe but substituted the sour cream for a can of cream of mushroom soup.
Guess what? Talk about a serious flavor pop. I don’t know why it was so different, but it truly was. So you choose how you want to make it. It was fantastic both ways, and we didn’t feel like we were eating the exact same thing twice in about a week. Interesting.
Here’s my delicious Crockpot Chicken Curry recipe
EASY Crockpot Curry Chicken
- 1 cup of chopped onion
- 2 Tablespoons Curry Powder
- 1 teaspoon of minced garlic
- 1 cup of chicken broth
- 1 cup sour cream or plain nonfat yogurt
- 2 pounds of boneless skinless chicken breasts
You want ridiculously easy? Here goes. Blend the first 5 ingredients into the bottom of the crockpot, mixing well.
Place the chicken breasts into the crockpot on top of the curry mixture. Flip the chicken to coat both sides and then just rest in the sauce. Put the lid on.
Cook for 4-6 hours on high, 8-10 hours on low.
Serve over cooked rice.
Yes, it’s that easy!