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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.
20 min
8 hr 20 min
10 servings
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My family loved this. It was soooo easy and tasted so good. It was great over white rice, but when changed it up, we put it over mashed was awesome! I added potatoes and carrots to it, we prefer our curry that way.
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.
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?)
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.
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!!
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!!
Delish! Wouldn't change a thing!
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.
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).
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.
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