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We hope you got insight from reading it, now let's go back to my creamy chicken curry with rice (crock-pot) recipe. You can have my creamy chicken curry with rice (crock-pot) using 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make My Creamy Chicken Curry with Rice (Crock-Pot):
- Get 2-3 slices of cooked bacon.
- Get 4 of skinless boneless chicken tenderloins.
- Provide 2 of (10.5) once cans cream of mushroom soup.
- You need 14.5 ounce of can chicken broth or chicken soup base.
- You need 1 of small white onion, chopped.
- Use 2 tsp of curry powder.
- You need 1 tbsp of worcestershire sauce.
- Provide 2 cups of uncooked long grain rice.
- Get 1 of S&B mild curry block --> just 1 slice (optional).
- Provide 1/2 tsp of crushed red pepper (optional).
Instructions 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..
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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