Slow-Cooker Chicken Curry

Name: Slow-Cooker Chicken Curry
Prep time: 20 min
Total time: 8 h 20 min
Yield: 10 servings
Ingredients: 10 bone-in chicken thigh s (2-3/4 lb.), skins removed; 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa; 1 onion , chopped; 2 Tbsp. curry powder; 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

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Recipe by Kraft

Prep Time

20
min.

Total Time

8
hr.

20
min.

Servings

10 servings

If you think chicken curry is too complicated to create in your kitchen, think again. Our Slow-Cooker Chicken Curry is juicy and prepped in 20 minutes.

What You Need

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10 bone-in chicken thighs (2-3/4 lb.), skins removed
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

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Make It

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Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
Transfer chicken to platter, reserving sauce in slow cooker. Add sour cream to sauce; mix well. Serve spooned over chicken.

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Special Equipment Needed

TBA

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kitchen Tips
Nutrition

Cooking Know-How

Heat releases the fragrant flavorful oils in curry. For optimum flavor, measure the curry powder into a small microwaveable bowl and microwave on HIGH for 30 sec. before adding to the slow cooker.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.

Servings

10 servings

Healthy Living

Generally Nutritious
Diabetes Center

Diabetes Center

Carb Choices: 1/2 Carb Choice

Diet Exchange

1/2 Starch
3 Meat (L)
1/2 Fat

Nutrition Bonus

Requiring little hands-on prep time, this flavorful entrée can help you and your family eat right.

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories	210

Total fat	10g
Saturated fat	3.5g
Cholesterol	120mg
Sodium	410mg
Carbohydrate	7g
Dietary fiber	1g
Sugars	4g
Protein	23g
% Daily Value
Vitamin A	8 %DV
Vitamin C	4 %DV
Calcium	8 %DV
Iron	8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by gubby420 from This is a new favorite recipe for me now. This is a new favorite recipe for me now. It was one of the easiest things to throw together in the morning before work. I followed the recipe exactly except I used heaping tablespoons of curry because I love it, and I salted and peppered the chicken. It tasted so good and the boneless skinless thighs just melted in our mouths. There are no Indian restaurants close to where we live so this dish really cured a craving I've had. I've had other dishes that taste like this that also had chick peas and green peas and even diced potatoes. I think all of these would be a great addition to this recipe, but it's still really good as shown.

Date published: 2010-10-29

Rated 5 out of 5 by AllieLoht from This has quickly become a weeknight staple for us. This has quickly become a weeknight staple for us. I would never have thought that combining curry and salsa would result in such a delicious combination that doesn't taste overwhelmingly like either ingredient. They combine to make a taste all their own! I didn't have any fat-free sour cream so I used low-fat and it was just perfect. We served it over white rice. I made it another time with 1/2 boneless skinless thighs and 1/2 boneless skinless breasts, and it was just as good as when we used the bone-in thighs. We will be making this over and over, thanks for a terrific and super-easy recipe.

Date published: 2006-10-19

Rated 4 out of 5 by KAB1387 from I made this dinner for my husband and myself but was really hesitant to try it. I made this dinner for my husband and myself but was really hesitant to try it. Salsa, sour cream and CURRY all together didn't sound too good, but I was desperate for a crock pot recipe and the rating for the chicken curry was intriguing enough for me to give it a try. VERY good! It doesn't come out looking like the picture, but who really expects it to? My only complaint was that the texture ended up more like a broth than a sauce, but not too big a deal. Next time I will use the idea to heat the curry up before I put it in the crock pot, but

Date published: 2010-09-28

Rated 5 out of 5 by cksefton987 from It was simple, and you usually have these ingredients available. It was simple, and you usually have these ingredients available. (Although I used chicken thighs with bones, it was cheaper - and I didn't see anything wrong with it) My husband loves the Indian style food, so he really enjoyed this recipe. Unfortunately, I am not a big fan of curry, but even to me it was good. Simple and tasty, plus not that many dishes. LOL Great for a hardworking wife or husband to make in a mere seconds before they head to work and then serve after work. I served it with white rice (minute rice).

Date published: 2008-09-18

Rated 5 out of 5 by mattdiana from This was very delicious. This was very delicious. I love Thai food. My mother use to make a chicken and potato curry soup and this recipe was very similiar. I followed the advice of one of the posts to add garlic, potatoes, chicken stock, and of course more curry, seasoning, and asian chile peppers and it turned out great. I thought it was better the next day. The big difference between this recipe and my mother's is coconut cream instead of sour cream. I will definitely make it again.

Date published: 2008-04-29

Rated 5 out of 5 by sweetpearn77 from Loved this recipe! Loved this recipe! I made a couple of adjustments after reading some of the reviews, I increased the amount of curry powder a little, added 1 tbsp garam masala, also added chicken broth, frozen peas, and cubed sweet potatoes for a one pot meal. I also subbed boneless skinless chicken breast for the thighs as I am not a fan of dark meat chicken. I didn't have sour cream so I used a small amount of reduced fat cream cheese. I will definitely be making this one again!

Date published: 2010-01-04

Rated 5 out of 5 by drchickenlegs from I thought this recipe was outstanding for how simple it is to make. I thought this recipe was outstanding for how simple it is to make. I learned to make chicken curry from my daughter after she lived with a family in Jamaica for 2 weeks. Her recipe is somewhat time consuming so I thought I would give this a try. I added half a chopped red bell pepper (this was in my Jamaican recipe), medium salsa (pretty spicy) and left out the sour cream. This was very easy, we thought it was a great shortcut with similar results.

Date published: 2006-09-21

Rated 5 out of 5 by audeter from I've read reviews about the spicing in this dish, and here's the reason: the quality of curry makes... I've read reviews about the spicing in this dish, and here's the reason: the quality of curry makes all the difference! Buy the good stuff- not the dollar container. I used greek yogurt (think of all the extra protein!) in place of the sour cream and it was fabulous plus a bit more authentic to use yogurt vs. sour cream. This went together so fast and was really good. I served with whole grain pilaf; think I'd rather have brown rice or maybe couscous.

Date published: 2011-10-03