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 recipe 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.

The original recipe called for 10 bone-in chicken thighs, and I do normally enjoy my Jamaican style curry with dark meat but I’ve found that this recipe goes much better with the white meat.

You could also swap the cream cheese for 3/4 of Coconut milk, heavy cream, sour cream or plain yogourt. The salsa can be swapped for a can of tomatoes.

It’s easy to adapt if you are missing an ingredient and don’t want to run to the store without having to sacrifice on flavour.

You can also cook this on the stovetop like a traditional curry. Dice your chicken breasts. Heat your pan, add some oil, and toast your curry spices. Add in the onion and chicken and stir often until cooked. Stir in the remaining ingrediets and heat for 2-3 minutes.

Slow-Cooker Chicken Curry

Ingredients:

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Yield: 4

Slow-Cooker Chicken Curry

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

A super easy Slow-Cooker Chicken Curry recipe

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Ingredients

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

Instructions

1. Place chicken in 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.

Notes

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.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Calories: 423Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 157mgSodium: 1518mgCarbohydrates: 18gFiber: 6gSugar: 10gProtein: 52g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!