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. Next time I will add more chicken thighs - they cook up so tender and wonderful in the crock pot!
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.
Gina
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