Slow-Cooker Chicken Curry

I also used chicken breasts and baked them covered with foil instead of thighs and in the slow cooker. It was very good and my family really liked it -- but we love curry. And speaking of curry the heating tip was great to know about.

This was very good and easy to make. I used boneless chicken breasts straight from the freezer and mixed up the ingredients before I left for work. When I got home I made rice to go with it and a salad of tomato, cucumber, and red onion with mint for a decidedly middle eastern flavor. Daughter rated this dish a 4...she said it was because she didn't say "OMG this is so great!" when she first tasted it, but still it WAS excellent.

I baked it in the oven and used breast meat and legs...Very tender and my husband really liked it.

It was really easy especially since I was able to find boneless, skinless thighs. And surprizingly even my 11 year old liked it.

Everyone loved it! Easy!

Simple, tasty, everything I look for in a meal! If you are a novice like me, look for boneless, skinless thighs...that will save you a ton of time! Also, don't go with breasts, too try. Have fun!

Very easy and delicious. I substituted low-fat yogurt for sour cream, and diced up chicken breast instead of thighs. Microwaving the curry does seem to add more flavor.

I like this recipe because it was very simple. I added garlic powder,course black pepper. And used only a Tablespoon of curry powder. The taste was great. I also mixed the salsa with taco sauce. My oldest do not like salsa. Still came out great. Awesome taste..Thanks.

I DO BELIEVE THAT 2 TSP INSTEAD OF 2 TBL WOULD BE SUFFICIENT CURRY. IT WAS A BIT SPICY FOR MY HOUSEHOLD WITH THAT MUCH CURRY. GREAT FLAVOR!

This has quickly become a weeknight staple for us. I would never have thought that combining curry and salsa would result in such a delicious combination that doesn't taste overwhelmingly like either ingredient. They combine to make a taste all their own! I didn't have any fat-free sour cream so I used low-fat and it was just perfect. We served it over white rice. I made it another time with 1/2 boneless skinless thighs and 1/2 boneless skinless breasts, and it was just as good as when we used the bone-in thighs. We will be making this over and over, thanks for a terrific and super-easy recipe.