Friday, October 10, 2008

Slow Cooker Chicken Curry

I made this for dinner last night and Brandon enjoyed it. It wasn't that spicy either which I like!

Prep Time:
20 min
Total Time:
10 hr 20 min
Makes:
10 servings
10 chicken thighs, skins removed (2-3/4 lb.)
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 medium onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream

PLACE chicken in slow cooker. Combine salsa, onions and curry powder; pour over chicken. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours).

REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over the chicken.

Serving Suggestion
Serve over hot steamed vegetables. Or, spoon over 2/3-cup servings of hot cooked brown rice.

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.

2 comments:

Beth said...

I'm excited to try this one! Thanks for posting it!

cassi said...

I love crock-pot meals- I'll have to try it.