Easy Crock Pot Chicken Curry

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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