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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 achieve it.

The ingredients needed to cook My Creamy Chicken Curry with Rice (Crock-Pot):
  1. Use 2-3 slices cooked bacon
  2. Prepare 4 skinless boneless chicken tenderloins
  3. You need 2 (10.5) once cans cream of mushroom soup
  4. You need 14.5 ounce can chicken broth or chicken soup base
  5. Get 1 small white onion, chopped
  6. Take 2 tsp curry powder
  7. Use 1 tbsp worcestershire sauce
  8. Provide 2 cups uncooked long grain rice
  9. Get 1 S&B mild curry block –> just 1 slice (optional)
  10. Take 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.

Season with pepper and sprinkle the parmesan cheese on top. Nothing quite beats the creamy texture and savory flavor of cream of chicken soup. You can absolutely make your own copycat recipe from scratch, but we lean on the canned stuff for convenience here. 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.

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