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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Keon's Slow Cooker Curry Chicken Recipe

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This recipe for Keon's Slow Cooker Curry Chicken is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon butter
1 onion, chopped
1 (10.75 ounce) can condensed cream
of mushroom soup
1 (10.75 ounce) can condensed cream
of chicken soup
1 packet dry onion soup mix (such as
KnorrŪ French Onion Soup Mix)
3 tablespoons curry powder, or to taste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons ground cayenne pepper, or
to taste
3 large skinless, boneless chicken breast
halves -- trimmed and cut into 1-inch
pieces
12-15 baby carrots
Directions:
Directions:
Set the slow cooker to the High setting.
Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
In a large bowl, stir together cream of mushroom soup, cream of chicken soup, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion and carrots and peas
Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.
Preparation Time:
Preparation Time:
Medium: 3.5 hrs to cook

 

 

 

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