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