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Crockpot Curried Chicken

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Ingredients

2 onions, chopped
6 cloves garlic, minced
2 cups cubed frozen butternut squash
1 green bell pepper, chopped
5 frozen boneless, skinless chicken breasts
1 to 2 tablespoons curry powder
1/2 teaspoon salt
1/2 cup pineapple juice
1 cup chicken stock
1 cup heavy whipping cream
1/2 cup mango chutney
2 tablespoons cornstarch

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Crockpot Curried Chicken

  • Serves 6
  • Easy

About This Recipe

Chicken and curry go together like, well, peanut butter and jelly. The moist and tender chicken is perfectly accented by the warm and spicy flavors of curry.

This easy recipe cooks all day in your slow cooker. It works because the chicken breasts are added to the crockpot while they are still frozen. If you don’t want to cook frozen chicken, you could use bone-in chicken breasts (remove the skin first). Then, take the chicken out of the slow cooker when it’s cooked, remove the meat from the bones, and add that back to the delicious sauce.

Curry powder is not a single spice; it is a combination of several different spices. There are many brands available in the supermarket; I always buy the best I can afford.

I serve this recipe over hot cooked brown rice, but you could use pasta, barley, couscous, or even quinoa. All you need for a complete meal is a green salad tossed with some avocados, and a gorgeous cake for dessert.

Steps

1
Done

Place the onion, garlic, squash, and bell pepper in a 5 or 6 quart slow cooker. Top with the chicken.

2
Done

Sprinkle with the curry powder and salt, then pour the pineapple juice and chicken stock over all.

3
Done

Cover the crockpot and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 165°F.

4
Done

Remove the chicken from the crockpot and cut into large chunks. You may not have to do this; usually the chicken is so tender it will fall apart on its own.

5
Done

Combine the cream, chutney, and cornstarch in a small bowl and mix well. Stir that into the slow cooker.

6
Done

Cover and cook on high for 10 to 15 minutes or until the sauce thickens. Serve immediately over hot cooked brown rice.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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