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Slow-Cooker Chicken Curry

Slow-Cooker Chicken Curry recipe
photo by:kraft
If you think chicken curry is too complicated to create in your kitchen, think again. This slow-cooker version is juicy and prepped in 20 minutes.
time
prep:
20 min
total:
8 hr 20 min
servings
total:
10 servings
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posted:
11/3/2011
this was pretty good. I only cooked it for 3 and a half hours on high though. 5 hours would be way too long i think. i would suggest tasting it about halfway because mine needed a little garlic salt. The bones do get a little annoying says my boyfriend but i didnt mind them because it wouldnt taste the same without them.
posted:
11/1/2011
My family LOVED this recipe! I hate thighs, but loved them in this. We used (as suggested) Greek yogurt in place of the sour cream...loved it! So simple and cooked in 4-5 hours on high. My husband is not much of a chicken fan, but asked for me to make this one again! :) (I wonder if breasts would work with this?)
posted:
10/25/2011
I was really hoping the family would like this recipe. It was so easy to make and so few ingredients. The kids all gave it a big "yuck". Maybe a little less curry powder would have been better. We all had to add extra sour cream to kill the curry taste. Other recipes so much better than this, so I threw this one away.
posted:
10/24/2011
SO YUMMY! The only thing I did differently from the recipe is adding 1 tsp. of cumin as well...loved it! Going to make this often!!
posted:
10/13/2011
This was so easy to make! It tasted so good too! But I would cut back on the curry if you have little ones that don't like or can't handle spicy foods. Paired it with brown rice and steamed vegetables delish!!
posted:
10/12/2011
Delish! Wouldn't change a thing!
posted:
10/12/2011
I followed the recipe as written. The skinned chicken thighs were in the crockpot for about 9 1/2 hrs. The texture was terrible. If you try this recipe, don't cook for more than 8 hrs. We thought it was plenty spicey and we like spice.
posted:
10/10/2011
Very good and easy. I used boneless skinless then shredded the chicken when I pulled it out to add the Greek yogurt (used instead of the sour cream).
posted:
10/2/2011
I've read reviews about the spicing in this dish, and here's the reason: the quality of curry makes all the difference! Buy the good stuff- not the dollar container. I used greek yogurt (think of all the extra protein!) in place of the sour cream and it was fabulous plus a bit more authentic to use yogurt vs. sour cream. This went together so fast and was really good. I served with whole grain pilaf; think I'd rather have brown rice or maybe couscous.
posted:
10/2/2011
I added 1/2 bag of frozen broccoli, one bag of mixed vegetables, 2 heaping TBS of curry powder, and 1 TBS garam masala. Absolutely delicious! Will make this again and again. Thanks so much!
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