Keon's Slow Cooker Curry Chicken

Keon's Slow Cooker Curry Chicken

138 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    3 h 5 m
  • Ready In

    3 h 25 m
KEON ROBERTSON
Recipe by  KEON ROBERTSON

“A delicious, easy, curry chicken dish cooked entirely in a slow cooker. It's even better one or two days later, as leftovers. Your family will love it! Serve curry chicken over rice, with naan bread and a salad and you have a wonderful meal (I serve it over brown rice).”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Set the slow cooker to the High setting.
  2. Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
  3. In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
  4. Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.

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Reviews (138)

Rate This Recipe
ZeldaSayre
112

ZeldaSayre

I have to admit, when I mixed the sauce for this dish together, I was pretty skeptical. Two cans of condensed soup and a packet of onion soup mix is a lot of processed food, and mixing it with coconut milk just seemed . . . odd. Odd and a little wrong. But I'm always on the lookout for interesting slow-cooker meals, so I gave it a shot. Really, it's not half bad. Completely unlike any curry I've ever had, except for the curry powder, but not half bad. Taste-wise, it probably deserves four stars, but I'm giving it three because I still find the heavy reliance on processed ingredients disturbing (as well as the sodium content - yikes!) That said, it was easy and my husband liked it, so I might make it again. Definitely doesn't need that extra 1/2 tsp of salt, though; there's plenty in the three soup products.

MomZilla (Evin)
96

MomZilla (Evin)

I made this and didn't rate it since I changed it SO MUCH but I saw another reviewer with questions and thought I'd answer them. I don't use any cream of anything soups or soup mixes - too much processed food gives me migraines - so I did it all from scratch. I melted a hunk of butter(2 tbsp-ish) in a pan, sauteed the onions and some carrots and celery in the pan, then added 2 tbsp flour - cooked the flour a bit till it all had color. I added the can of coconut milk when I'd have normally added milk (I'm used to making country gravy). I added the spices tasted it - it was a little bland because of the lack of onion soup mix, so I spiced it up a little - salt, pepper, garlic, and the peas then dumped it over the cut on chicken in the crock pot and let it cook. Same general idea but without the migraine.

KEON ROBERTSON
60

KEON ROBERTSON

I'm Keon (the creator of this recipe). Glad to see so many people enjoying it! I'm from Texas and like SPICY dishes, so you may want to tone down the cayenne if you don't like spicy as much as I do. Also, to reduce the sodium, you can use the low sodium soups. Enjoy!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 635 cal
  • 32%
  • Fat
  • 37.9 g
  • 58%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 45.2 g
  • 90%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 2231 mg
  • 89%

Based on a 2,000 calorie diet

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