Entrée

Slow-Cooker Chicken Curry

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prep time

15 min

total time

8 hr 15 min

makes

10 servings, 1/10 recipe (175 g) each

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photo by:

kraft

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What You Need

10 bone-in chicken thighs (2-3/4 lb./1.2 kg), skin removed

1 jar (650 mL) thick and chunky salsa

1 onion, chopped

2 Tbsp. curry powder

1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread

Make It

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; 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.

kraft kitchens tips

Serving Suggestion

Serve with hot cooked brown rice.

Cooking Know-How

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

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rating

I've made it twice and it was a big hit! Super easy! Super yummy!
posted by SandraHatton | on 1/30/2013

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Do you put the chicken in thawed or frozen?
posted by KAWV | on 12/31/2012

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Te entire family really liked it. Great idea for a workday meal.
posted by a cook | on 10/13/2012

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I have now made this twice. It's probably the easiest curry recipe I have ever made and full of flavour. I stuck to the recipe and it turned out perfect. The only thing is I would make sure to use boneless meat as it will fall apart.
posted by sjradom | on 9/6/2012

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I made this recipe with a large (796ml) can of salt-free diced tomatoes, a generous scoop of minced ginger & garlic paste, three previously frozen chicken breasts, along with the listed ingredients: 2 tbsp curry and chopped onion. Since there was not that much chicken to cook, it was ready after about 2 1/2 hours on high. I didn't remove the chicken when I added the cream cheese - light herb & garlic - and I served it over rice noodles into which I put frozen broccoli for the last 4 minutes of boiling. The result was tasty and tangy, albeit a bit watery - and far from the curry to which I'm accustomed. Still a valid recipe from the perspective of nutritionally balanced.
posted by BirdieMommie | on 8/4/2012

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Good - I made with chicken breasts and doubled the curry powder. I also added chopped cilantro with the cream cheese. I think I will follow the other suggestions about using canned tomatoes instead of the salsa next time.
posted by Shell7293 | on 4/20/2012

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This was surprisingly fantastic! I've shared this recipe with friends who love it as much too! Normally I'm not a fan of chicken in a crock pot but this is delicious!
posted by skrokis | on 4/11/2012

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This has been a big hit in our house we have had it a few times now and we love ours best served with good basmati rice. So quick and easy and very economical.
posted by a cook | on 1/28/2012

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This was FANTASTIC considering not a lot of ingredients and super easy!!! Tastes a bit like a canadian version of butter chicken!! My entire family, including the picky munchkins, really enjoyed this dinner....perfect for the busy family!
posted by Traderk | on 1/12/2012

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This became an instant favorite! Could not be easier and for our family it was an easy introduction to some exotic flavors. If you have never cooked with curry before, this would be an easy and delicious place to start.
posted by mrs.lisa_white | on 12/12/2011