Easy Crock Pot Curry
"This recipe came to me from my mom and I am sure she found it somewhere in a book or online. I have modified it a little bit because in my opinion 2 tsp of cayenne is WAY too much:) I have also made this recipe without chicken and just vegetables like sweet potatoes, cauliflower, potatoes, etc. I think you could put anything in it and it would taste delic. I also like this recipe a lot because it makes a lot of curry sauce and is pretty easy. You can substitute the low fat soup options for the normal ones if you want."
- Ready In:
- 3hrs 10mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
- 1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
- 1 (13 1/2 ounce) can coconut milk
- 1 (1 1/4 ounce) packet dry onion soup mix
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons curry powder
- 1⁄2 teaspoon cayenne (to taste)
- 1 onion, chopped
- 1 tablespoon butter
- 3 chicken breasts, cut into pieces
- 2 cups peas, frozen
- 1 cup fresh mushrooms, sliced
directions
- Fry onions in butter until soft then add to your crock pot.
- Add all of the rest of the ingredients except peas and mushrooms.
- Cook on low for several hours or high until the chicken is done.
- Add the mushrooms and peas for the last 15 minutes of cook time.
- Serve over rice.
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