Crock pot curry chicken

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With the days getting colder and time becoming more limited as students push through studying and midterms, a crock pot is a great way to save time and enjoy a delicious piping hot meal.

If you don’t have a crock pot, you should consider buying one. Crock pots cook foods slowly so that you can throw your ingredients in before heading to work or school, and come home hours later to a fully cooked, ready-to-eat meal. A crock pot is a great investment and there are tons of recipe books dedicated to this wonderful small appliance.

If you don’t have a crock pot and don’t intend to buy one, or you don’t like curry, this recipe is not for you! If you do have one this recipe will definitely be a keeper. With only five ingredients and hardly any prep time at all, you won’t believe how absolutely delicious this dish is. I served mine over a bed of fragrant jasmine rice—you can use whatever rice you’d like! This dish also gives 10 servings, so you’ll have leftovers that you can quickly pop into the microwave when you’re in a rush.

A tip-do NOT forget to add the cream cheese-I did initially and it was not nearly as good (sometimes our brains can be foggy and these things can happen).

Slow Cooker Chicken Curry (from kraftcanada.com)

10 bone-in chicken thighs (2-3/4 lb./1.2 kg), skin removed OR 4 large boneless, skinless chicken breasts, 1 650 ml jar thick and chunky salsa (you can choose hot, medium or mild depending on your desired spiciness), 1 onion, chopped, 2 Tbsp. curry powder, 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread (or Greek yogurt if you’re worried about the fat content)

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. Transfer chicken to platter; cover to keep warm. Add cream cheese spread to slow cooker; whisk until cream cheese is melted and sauce is well blended. Spoon over chicken.
4. Serve over rice

If you have a recipe you’d like to see in the next issue, contact me at editor@thebaron.ca.