0 0
Crockpot Curried Chicken

Share it on your social network:

Or you can just copy and share this url

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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

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.

Why this recipe works:

  • The crockpot is the perfect way to cook chicken. It always turns out tender and juicy.
  • Many food safety experts say you shouldn’t cook frozen chicken in the slow cooker. But if you don’t have anyone in a high risk group in your family, you can risk it. I do!
  • You can make your own curry powder if you like, but there are many excellent brands out there. Experiment to find the one you like.
  • Pineapple juice adds wonderful sweetness to temper the spice of the curry powder. Pineapple contains an enzyme called bromelin that tenderizes the chicken too.

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.

lindaBest

Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Mac and Cheese with Bacon and Bleu Cheese
previous
Mac and Cheese with Blue Cheese and Bacon
Chicken Pasta Cabbage Salad
next
Chicken and Pasta Salad with Cabbage