Chicken Curry in a slow cooker. Easy to freeze, reheat, and thicken later.
Receipe Inspiration: “Ancient Betty Crocker recipe.”(Chicken or Shrimp Curry).
Slow Cooker Chicken Curry
A classic chicken curry recipe from a household name cook. The sugar is replaced with Truvia for a "healthier" version.
Servings: 12 servings
Ingredients
- ½ cup Unsalted Butter
- ¼ cup Dried Minced Onion
- 2 Tbsp Green / Mild Curry Powder
- 8 tsp Truvia or other sweetener
- 2 tsp Ground Ginger
- 8 cups Chicken Broth
- 5 cups Milk dairy, almond, coconut
- 3 - 5 each large Chicken Breasts no bone, no skin
- 4 tsp Lemon Juice
Instructions
- Place all ingredients into Crock Pot.
- Cook on HIGH for 4-5 hours, until Chicken is completely cooked and shreds easily.
- Remove Chicken from Crock Pot.
- Shred in a bowl.
- Blend broth with a hand mixer.
- Return Chicken to Crock Pot.
- Chill.
- Place in freezer safe containers and freeze until ready to use.
Notes
When reheating, you will need to add cornstarch or a flour roux to get the sauce thicker. This is a mild curry. For more heat, use a curry with heat and/or add hot pepper spice. Serve over rice and top with relishes such as: diced apple, raisins, Craisins, chopped nuts, cooked egg, Chinese Crispy Noodles, pine nuts, etc.
Steps
Line crock pot with liner. Pour in Chicken Broth.
Pour in Milk.
Add Butter.
Add Minced Dried Onion.
Add Curry.
Add Ginger.
Add Sweetener.
Add Lemon Juice.
Add Chicken.
Cover and cook on HIGH for 4-5 hours, until Chicken is completely cooked and shreds easily.
Remove Chicken from Crock Pot and shred in a bowl.
Return Chicken to Crock Pot. Move to a heat safe bowl and allow to cool.
Place in freezer safe containers and freeze until ready to use.
When desiring to use, place broth in a pan, and heat. Add cornstarch or a flour roux to get a thicker broth.
Cook rice, top with sauce and condiments.
