Tender Crock Pot Chicken Curry Recipes

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CROCK POT CHICKEN CURRY RECIPE



Crock Pot Chicken Curry Recipe image

Come home to a flavorful and delicious Crock Pot Chicken Curry. Throw all your ingredients into your slow cooker and enjoy a spice-filled sauce that pairs perfectly with rice!

Provided by Erin Henry

Categories     dinner

Time 6h10m

Number Of Ingredients 14

2 - 2 1/2 pounds chicken thighs (or breasts)
3 Tablespoons curry powder
1 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 red pepper flakes (optional)
1 15 oz can coconut milk (lite or full fat)
1 cup chicken stock
2 cloves fresh garlic
2 Tablespoons butter (or olive oil)
4 cups white sweet potatoes (peeled and cut into 1-inch cubes)
1 medium sweet onion (cut into 1-inch pieces)
Rice (cooked)
Cilantro (chopped (optional))

Steps:

  • Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
  • Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
  • Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
  • During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
  • Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
  • Serve over rice and a side of naan.

Nutrition Facts : Calories 420 kcal, Carbohydrate 19 g, Protein 52 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 251 mg, Sodium 336 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

TENDER CROCK POT CHICKEN CURRY



Tender Crock Pot Chicken Curry image

Posted in response to a request for chicken-thigh crock pot recipes; found in "Company's Coming Slow Cooker Recipes".

Provided by Lennie

Categories     Curries

Time 10h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup chopped onion
2 medium tomatoes, diced
1 medium green pepper, chopped
4 cups hot water
3 tablespoons curry powder
4 teaspoons low-sodium instant chicken bouillon granules
1 tablespoon ketchup
1/2 teaspoon salt
1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Put onion in crock pot, followed by tomato and green pepper.
  • In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables.
  • Arrange chicken pieces over top.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
  • Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken.
  • Pour broth into a separate gravy boat and serve.

CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.

Provided by Miss Annie

Categories     Chicken Breast

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 boneless skinless chicken breasts
2 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons butter
2 (14 ounce) cans tomatoes with juice, crushed
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

Steps:

  • Brown chicken in butter; add garlic and onions and saute about 2 minutes.
  • Transfer to slow cooker.
  • Combine remaining ingredients and add to cooker.
  • Cook low for 6-8 hours.
  • Serve over rice.

COCONUT CHICKEN CURRY - CROCK POT



Coconut Chicken Curry - Crock Pot image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     Curries

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Steps:

  • Heat oil in a medium fry pan.
  • Add chicken breasts and brown on both sides.
  • Place potatoes and onion in crock pot.
  • Place chicken breasts on top.
  • Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
  • Add to crock pot.
  • Cover and cook on low 6 to 8 hours.
  • One half hour before serving, add peas on top of chicken mixture.
  • Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
  • Serve over rice or Asian noodles, if desired.

CHICKEN CURRY (CROCK POT)



Chicken Curry (Crock Pot) image

Make and share this Chicken Curry (Crock Pot) recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Curries

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 whole chicken breasts, boned
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup dry sherry
2 tablespoons butter or 2 tablespoons margarine
2 green onions, finely chopped
1 tablespoon curry powder
1 teaspoon salt
1 dash pepper
fluffy cooked rice (or saffron rice to serve 4)

Steps:

  • Cut chicken into small piece and place in crock pot.
  • Add all remaining ingredients except rice.
  • Cover, cook high 2 1/2 to 4 hours.
  • Serve over hot rice.

Nutrition Facts : Calories 437.9, Fat 23.8, SaturatedFat 8.8, Cholesterol 114.2, Sodium 1218.4, Carbohydrate 9, Fiber 0.7, Sugar 1.2, Protein 32.5

CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

Make and share this Crock Pot Chicken Curry recipe from Food.com.

Provided by KLBoyle

Categories     Curries

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts, chopped
1 medium onion, chopped
2 large potatoes, cubed
2/3 cup orange juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granule
1 teaspoon salt
1 teaspoon pepper
4 teaspoons curry powder
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Place chicken, onion and potatoes in crock pot.
  • Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
  • Cover and cook on low 5-6 hours.
  • Remove chicken and vegetables and keep warm.
  • Dissolve cornstarch in water and stir into sauce in crock pot.
  • Cover and cook 20 min or until thickened.
  • Spoon chicken and vegetables over rice and top with sauce.

Nutrition Facts : Calories 328.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.5, Sodium 765.3, Carbohydrate 45, Fiber 5.4, Sugar 6.2, Protein 32

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