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Nutrition Facts
Serving Size 1 (548g) Recipe makes 4 servings The following items or measurements are not included below: 4 teaspoons low-sodium instant chicken bouillon granules
Calories 255
Calories from Fat 67		(26%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.2g
Cholesterol 141mg		47%
Sodium 491mg		20%
Potassium 736mg		21%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 3.4g	13%
	Sugars 5.0g
Protein 35.4g		70%
detailed view... how is this calculated?

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Crock Pot Chicken Curry

Recipe #18674 | ½ day | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Lennie
Feb 2, 2002

Posted in response to a request for chicken-thigh crock pot recipes; found in "Company's Coming Slow Cooker Recipes".

SERVES 4 -6 (change servings and units)

Ingredients

1 cup chopped onion
2 medium tomatoes, diced
1 medium green pepper, chopped
4 cups hot water
3 tablespoons curry powder
4 teaspoons low-sodium instant chicken bouillon granules
1 tablespoon ketchup
1/2 teaspoon salt
1 1/2 lbs boneless skinless chicken thighs or boneless skinless chicken breasts

Directions

1
Put onion in crock pot, followed by tomato and green pepper.
2
In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables.
3
Arrange chicken pieces over top.
4
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
5
Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken.
6
Pour broth into a separate gravy boat and serve.

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Featured Reviews for This Recipe

From: veggienut

On Mar 30, 2009

Delicious! As another reviewer suggested, I added corn starch because I like my curry thicker. I also added a few dashes of cayenne pepper for a bit of a bite. Otherwise I followed the directions and it turned out wonderful! Thank you Lenny

0 people found this review helpful

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From: MsBaton

On Feb 2, 2008

This was a really good chicken curry base. I'm giving it only 3 stars though because I had to teak it quite a bit. First of all I added a can of diced tomatoes with chilies to it. I also cut the water down to 2 cups and added 1/2 of cup of red wine. I also added some garlic and I cooked the curry chicken mixture for 30 minutes on the stove after cooking in the crockpot to boil some of the water out. That said I ended up with a Chicken Curry that tasted very similar to the one I get at my local Indian restaurant.

1 person found this review helpful

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From: BeckyF

On Apr 28, 2002

This recipe was great tasting and easy to make. When my husband and I go out to work on different projects we need something that is fast and I can go away and leave it for long periods of time. This was good the first day, but it was delicious the second day when all of the flavors combined.

4 people found this review helpful

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From: Miss Annie

On Apr 19, 2003

Lennie, we loved this recipe. It was easy to put together, the ingredients were on hand, and the finished dish was succulent chicken and vegetables. I looked at several recipes for crockpot chicken, but chose this one because of the amount of curry powder. I figured that lesser amounts would loose that flavor the longer it cooked. We were rewarded with a wonderful meal. Thanks for sharing this repeat recipe.

3 people found this review helpful

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