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Slow Cooker Chicken Curry

 Slow Cooker Chicken Curry
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
4 ServingsPrep: 20 min. Cook: 4-1/2 hours


  • 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


  • 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.

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Slow Cooker Chicken Curry (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer