I found this recipe from Kraft and made only slight adjustments to it. And I have to say, it was the best chicken curry recipe I've ever made! The kids and Hubby scarfed it down and asked for seconds - after I had already stored the leftovers for hubby's lunch. Who knew they'd love it? Next time I will add more chicken thighs - they cook up so tender and wonderful in the crock pot! Without further ado...
Crockpot Curry Chicken
2 to 2 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1 16 oz jar salsa
2 T curry powder
1 container of fat free or low fat sour cream
Spray the crockpot with Pam and place the chicken thighs inside. Mix up all else and pour over the chicken. Depending on how your crock cooks it could take 6-10 hours; mine happens to cook fast so I cooked this for about 5 hours. I served it over couscous with a side veggie of peas and carrots. YUM.
Lately, no matter what I cook, Bubbie adds jalapenos to it. Even curry, which is mildly spicy already. I guess jalapenos count as his veggie. This big jar was given to us by my sister about 3 weeks ago....
As you can see, he is pretty hooked on them. Considering he has gained almost 10 pounds in the last 6 months, I am all for whatever makes dinner more appealing!