We have all experienced major fails in the kitchen from time to time. Whether it be spilling rice all over the floor, having a bag of milk explode or experiencing a recipe flop… We have all been there.

I have always found that some slow cooker recipes  can hit and miss. Curry in particular. I can’t even tell you how many times I have tried to prepare a curry in the slow cooker, and have had it not turn out. Generally as result of my own wrong doing. I’m notorious for failing to wait until the last 30 minutes of cook time to add in dairy products that a recipe calls for to the slow cooker. The end result always turning out to be an epic curdled waste of food.

I recently set out on a mission to correct this. I had been craving a dish with authentic flavours, and desperately wanted to indulge in a curry. I browsed through the Kraft Canada What’s Cooking website checking out all of their comfort food recipes, and came across a recipe for Slow Cooker Chicken Curry.

Being the way that I am, I couldn’t just follow the recipe step by step. I had to add in my own personal twist!

The end result a delicious, mouthwatering meal! My husband loved it so much that he took the leftovers for lunch every single day last week.

Crock Pot Chicken Curry

Slow Cooker Chicken Curry
Ingredients

  • 2 Boneless Skinless Chicken Breasts
  • 28oz Diced Tomatoes (undrained)
  • 3 tbsp curry powder
  • 2 tsp minced garlic
  • 1 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp granulated sugar
  • 1/2 tsp minced ginger
  • 1/2 tsp sea salt
  • 1/4 tsp tumeric
  • bay leaf
  • couple dashes of cayenne pepper (to taste)
  • 1 red bell pepper (chopped)
  • 1 medium sweet onion (chopped)
  • 1/2 of 250g tub of Philadelphia Cream Cheese Spread
  • Brown Rice

Directions

  1. Add the diced tomatoes, onion, bell pepper, garlic, ginger, spices and bay leaf to the crock pot. Stir
  2. Top with chicken breasts.
  3. Cook on low 7.5 hours.
  4. At 7.5 hour mark, remove chicken breasts from the crock pot and shred. Add cream cheese to the crock pot, stir. Return shredded chicken to the crock pot, stir. Continue cooking on low for 30 minutes.
  5. During this time start to cook your rice according to package directions.
  6. Once the rice is cooked, plate and serve.

To view an another variation of this Chicken Curry, check out the Slow Cooker Chicken Curry recipe featured on the Kraft Canada What’s Cooking website.

Not a curry fan, but looking for another heartwarming slow cooker meal to enjoy? Check out Little Miss Kate’s recipe for Easy Beef Stew.

Did you know that January is Slow Cooker Month? And also Soup Month? What is your favourite slow cooker or soup recipe?

Disclosure: I am a Kraft  CanadaWhat’s Cooking contributor. I have been compensated for this post. All views and opinions are those of my own.

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