This Slow-Cooker Chicken Curry Recipe is excessively simple to put together and loaded with incredible flavor. This is an overly simple family supper formula!

My sister really went over this formula for Slow-Cooker Chicken Curry a couple of years back and it has been a most loved from that point onward. We do eat a great deal of Jamaican style curry when my better half cooks, and when I cook curry I will in general run with a progressively Asian style. This is a pleasant break from the standard curry for us and is anything but difficult to assemble rapidly on surged days. I do think the flavor is reminiscent of a Canadianised Butter Chicken in excess of a customary curry however – extremely delectable! We generally serve over rice.

I was astounded when I looked at the Kraft Website at exactly how close my curry swung out to the one they have imagined. They call for 10 bone-in chicken thighs, and I do regularly make the most of my Jamaican style curry with dim meat however I've discovered that this formula runs much better with the white meat.

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  • 4-5 boneless skinless chicken breasts cut in half
  • 1 jar thick and chunky salsa 650 mL
  • 1 onion chopped
  • 2 Tbsp . curry powder
  • 1/2 cup Cream Cheese 1/2 of 250-g tub or stick


  1. Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
  2. Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
  3. Stir in cream cheese, and place lid back on for another 15 minutes before giving it a final stir and serving.
  4. Serve with rice.

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