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Slow Cooker Chicken Curry Recipe

Slow Cooker Chicken Curry Recipe photo by Taste of Home

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This festive twist on traditional chicken curry can be tailored to your tastes. Try replacing green beans with fresh sugar snap peas, or use a spicier salsa to turn up the heat. —Erin Chilcoat, Smithtown, New York

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Slow Cooker Chicken Curry Recipe

Prep: 20 min. Cook: 4-1/2 hours

Yield: 4 Servings

20 270 290

Ingredients

4 bone-in chicken breast halves, skin removed (8 ounces each)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
3/4 cup thinly sliced sweet onion
1/2 cup chopped sweet red pepper
1 cup peach salsa
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh green beans, trimmed and cut in half
2 tablespoons cornstarch
1/2 cup cold water
1-1/2 cups chicken broth
1-1/2 cups uncooked instant rice

Directions

Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker. In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.
Cover and cook on low for 4-5 hours or until chicken is tender. Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened.
In a large saucepan, bring broth to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Serve with chicken and sauce. Yield: 4 servings.

Nutritional Facts 1 chicken breast with 3/4 cup rice and 3/4 cup sauce equals 486 calories, 6 g fat (1 g saturated fat), 103 mg cholesterol, 1,132 mg sodium, 59 g carbohydrate, 7 g fiber, 46 g protein.

Originally published as Slow Cooker Chicken Curry in Simple & Delicious August/September 2011, p21

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Slow Cooker Chicken Curry

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Reviewed on Aug. 03, 2012 by chavig5

I wasn't impressed with this recipe. It seemed like there was something lacking. Not sure what - but a spice of some sort to perk it up a bit. I will only remake this recipe if I can figure out what is lacking.

Reviewed on Jul. 25, 2012 by bitzee

It is fast and easy, and tastes like that. Everyone has their own tastes,this one just does not have enough zing to it for us. We like lots of flavor. I use 2 tsp. mild curry and 1 tsp hot curry. For me that was enough heat. Husband needed more. And I added 1/2 tsp. zested ginger root.

Reviewed on Oct. 19, 2011 by summer888

This is a good recipe. My husband, who doesn't prefer spicy food, enjoyed it too. I used thin-sliced boneless skinless chicken breast, which was fall-apart tender at the end of cooking. The only peach salsa I could find at Walmart was 'Great Value All-Natural Peach Pineapple Chipotle.' This was my first adventure with salsa with fruit in it, but when eating the dish I totally forgot it was in there until I found a sweet bite of pineapple. We thought the sweetness of the fruit helped round out the spicy curry. I loved the addition of fresh green beans. I don't like red bell pepper, but I really couldn't taste it. Next time I think I will add a second can of the cannellini beans because they are so homey and filling. I may also cut the curry to 2 teaspoons, because a whole tablespoon was pretty intense! I wish I had some vanilla bean ice cream to cool off my mouth!

Reviewed on Sep. 27, 2011 by Babylou1

This was really good! My hubby felt the recipe could of used more curry, but I liked it as is. I also didn't have green beans and simply left them out.