Easy Crock Pot Chicken Curry

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This is so easy and tasty.
It’s a nice go-to recipe when
 you don’t have time to fuss.
I was staying at our North Carolina condo for a few
 days to pack our things after our sale. There was
nothing in the kitchen pantry to use for dinner,
but with a quick run to the store for a few basic
ingredients I had dinner in the crock pot in
5 minutes. So nice not to have to stop everything
 after a busy day to go out to eat. We could relax.
It’s definitely hurry curry.
This recipe is so simple. Just 4 ingredients
go in the crock pot and the coconut milk is
added at the end, after it’s cooked. So easy. 
 You can use any cut of boneless chicken; thighs,
breasts, or tenders. The salsa adds all the flavor
you need. I used medium salsa and there was
 just enough heat. Chicken tenders were on sale
so that’s what I used this time. The coconut milk
gives it a smooth creamy finish. You could also
substitute that with 1 C sour cream in a pinch.
 Give everything a good stir. Cover and cook,
about 5-6 hrs on Low or 3-4 hrs. on High
 Stir in the coconut milk.
 Heat a few minutes.
 If you love curry, using the crock pot,
and easy dinners this will be a favorite.
 Serve over rice.
Who knew salsa and curry would make
 such a great team.

Easy Crock Pot Chicken Curry
3 lbs boneless chicken 
1 onion, chopped
1 C salsa, chunky, medium
3 T curry powder
1 t salt
1 can coconut milk (about 13oz)
Place chicken, onion, salsa, curry, and salt
in the crock pot. Give it a stir to combine.
Cover and cook on Low 5-6 hours, High 3-4 hrs.
Add the coconut milk  to the pot, stir to combine.
Serve over rice. Top with chopped fresh cilantro
if you have it on hand.

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