I usually show you all the yummy things I’m baking on this blog, but today I thought I would share with you one of my favorite Sunday dinners – Crock-Pot Curry Chicken.
I love my crock-pot, and I don’t know what I would ever do without it. It’s such a joy to be able to toss all the ingredients into the pot early in the morning, and by dinner time, you have a delicious meal all ready to enjoy.
This Crock-Pot Curry Chicken is so good, that I always have to make a big batch for my family, so they can have leftovers to enjoy for lunch and/or dinner the next day. It’s also a great dish to eat if you have a head cold, because the curry really helps clear the sinuses. (at least it does for my family)
You’ll need a 6 or 7 quart crock-pot for this recipe, but if you have a smaller crock-pot, you can always just cut the recipe in half.
4 whole chicken breasts, boned and diced
4 or 5 medium potatoes, diced
2 large carrots, peeled and sliced
1 (family-size, 26 ounce) can cream of chicken soup
1/2 cup chicken broth
4 tablespoons butter
3 tablespoons curry powder (I use Spice Islands Curry Powder)
1 teaspoon salt
1 teaspoon pepper
hot cooked rice
Place chicken, potatoes and carrots in a 6 or 7 quart crock-pot. Add all remaining ingredients, except rice. Stir to combine.
Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
Serve over hot rice.
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