PrairieHarpy's Slow Cooking Chicken Curry

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PrairieHarpy's Slow Cooking Chicken Curry

4.6 of 5 (30)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 6.4 g
  • Cholesterol: 66.4 mg
  • Sodium: 480.8 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 14.7 g

View full nutritional breakdown of PrairieHarpy's Slow Cooking Chicken Curry calories by ingredient
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Introduction

Can't get easier nor tastier than this! Can't get easier nor tastier than this!
Number of Servings: 6

Ingredients

    6 boneless skinless chicken thighs
    2/3 c Miracle Whip Light
    1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
    1 tsp curry powder

Directions

Rinse chicken, pat it dry, and place in slow cooker. Keep it in a single layer as best you can.

Mix the remaining ingredients in a medium bowl then pour evenly over the chicken.

Cook on high for about 4 to 5 hours. Stir gently before serving.

END OF RECIPE

Most similar recipes call for one teaspoon of curry powder. If you are a lover of curry, put in as much as you want. I generally use a VERY rounded tablespoon!

Though any mayo will likely work ok, and I prefer Hellmann's in most cases, I believe Miracle Whip specifically makes this recipe. Gives it a certain tang!

Alternative way of making this is to mix the sauce right in the slow cooker, add cubed chicken and toss. (Spares you a bowl to clean but leaves a dirty cutting board in its stead.)

Try other kinds of meat or adding different sorts of Indian spicings.

Now blogged with pics!
http://blog.prairieharpy.com/2009/11/05/slow-cooked-curry-chicken/

Number of Servings: 6

Recipe submitted by SparkPeople user PRAIRIEHARPY.

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  • 3 of 3 people found this review helpful
    I used cream of celery soup, mayo and a few dashes of garam marsala (not sure how to spell that). It was deadly! My boyfriend hates curry but loved this taste! - 9/15/08

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  • Incredible!
    3 of 3 people found this review helpful
    This is an excellent recipe. I made it with chicken breasts that I cooked first and then shredded. I'm a big curry fan, so I increased the amount dramatically. If you are not a curry fan, try using garam masala, a sweeter Indian spice that you can find in most stores. Served it with saag over rice! - 5/4/08

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  • Incredible!
    3 of 3 people found this review helpful
    I made this for dinner last night. Was able to double the amount of chicken and still only use one can of soup and just a little more than 2/3 cup mayo. I used alot more curry plus some ginger. YUMMY!! - 4/13/08

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  • Incredible!
    2 of 2 people found this review helpful
    I love this recipe. I made it with low fat mayo and cream of mushroom soup because that is what I had in the house along with the recommended heaping teaspoon of curry powder. It was awesome! I will most definitely be making it again. - 4/18/08

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  • Incredible!
    1 of 1 people found this review helpful
    I made this with 3lb frozen breasts, so I actually tripled the recipe. It was fantastic! Since I tripled it (and, since my husband is not a huge curry fan), I used 1tsp curry and 2 tsp garam masala. Wonderful! - 10/2/10

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