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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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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!
My husband loves this - and so do I! The chicken is fall apart tender. Every time I make this, I think the ingredients seem weird, but they come together to make a wonderful dish. Four stars for an easy and good weeknight meal.
This recipe is great. I use a handheld blender after removing the chicken and adding the sour cream. It makes the sauce creamer.
Really easy and so tasty. This is one we make over and over again. Serve it with Naan or rice. My son discovered some new flavors and loved the Nann bread, too.
Super easy and very tasty! Used boneless/skinless breasts and added about 2tsp Garam Masala along with bag of frozen peas. Served over brown rice. Requests for remake already!
Is was wonderful!!! I used boneless skinless thighs. I think nest time I will try breasts but I think either way is good. Also the prep time can not be beat! VERY EASY!!!!!
I used chicken thighs with the skin removed. I didn't really taste the curry even after added more than what the recipe called for. My family liked the taste of it. Next time I add even more curry to it.
I used boneless chunked chicken breasts, extra curry powder, and an extra 1/2 jar of salsa. I also added a bag of frozen mixed veggies (corn, peas, carrots, green beans) halfway through. Had enough for leftovers- it was good in pita pockets for lunch!
Delicious! Easy to make. Lots of flavor. And the smells while cooking were amazing. Can't wait to have this dish again! *I substituted with boneless skinless chicken breasts, added a 1/4 c water and cooked on high 5 hrs.
I did as others advised & used heaping fulls of curry, also sprinkled some cumin & turmeric to give it more since almost everyone was complaining of it being bland. Was too spicy for us--not sure if i'd make it again or not. Used b/s chicken breasts & they were falling apart on the low 10 hr setting.
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