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My Creamy Chicken Curry with Rice (Crock-Pot)

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We hope you got benefit from reading it, now let’s go back to my creamy chicken curry with rice (crock-pot) recipe. You can cook my creamy chicken curry with rice (crock-pot) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My Creamy Chicken Curry with Rice (Crock-Pot):
  1. You need 2-3 slices cooked bacon
  2. Provide 4 skinless boneless chicken tenderloins
  3. Use 2 (10.5) once cans cream of mushroom soup
  4. Prepare 14.5 ounce can chicken broth or chicken soup base
  5. Prepare 1 small white onion, chopped
  6. Get 2 tsp curry powder
  7. Get 1 tbsp worcestershire sauce
  8. Take 2 cups uncooked long grain rice
  9. Provide 1 S&B mild curry block –> just 1 slice (optional)
  10. You need 1⁄2 tsp crushed red pepper (optional)
Instructions to make My Creamy Chicken Curry with Rice (Crock-Pot):
  1. Preheat oven to 400 degrees and cook your bacon for 15 minutes or until done.
  2. Chop up bacon and add it to the slow cooker.
  3. Combine all the ingredients in your slow cooker.
  4. You can add a bag of frozen carrots to your curry as well.
  5. S&B Golden Curry. I add it for that additional kick. But it's (Optional).
  6. Cover and cook on low 8-10 hours or on high for 4-5 hours.

Regular wild rice or black rice (forbidden rice) will turn the casserole purple. Because I can't follow instructions, I'm skipping the. This Crock Pot Butter Chicken is creamy, spiced and delicious - an easy recipe that's perfect for the slow-cooker. I first put this recipe up on the blog nearly Perfect with a bowl of fluffy rice. I usually use chicken thighs when I'm cooking chicken for a long time, but I only had chicken breasts in the fridge.

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