Friday, February 22, 2013

Easy Crock Pot Curry Recipe

First off, no picture.  It's by design.  You see most recipes that have rice cooked in the crockpot look odd.  This one is no exception.  Rice tends to just dissolve into a paste that looks "Already Been Chewed".

On the other hand, this was quite good, and savory.  It was not at all "spicy".  There are as many curry recipes as there are cooks.  Thai Curry is different from Chinese Curry, and both are different from Indian Curry.  This recipe I used McCormick's Curry Powder.  It's mild, has a savory flavor, and will perfume the house with a nice scent.  It doesn't linger or make you have spicy acid flashbacks.

While the Raisins are optional, they really aren't.  They add a little sweetness to the savory mix that is really welcome.  If you truly hate raisins, well sorry, you can leave them out, but I recommend adding them into the pot.  In fact, next time, I'll double the raisins since I personally like them.  They also soak up some of the liquid in the mix so if you do leave them out, adjust how much water you add.

You'll note that it says "Curry Recipe" and not "Curried Chicken"?  That's because this will work with any mild meat or Tofu.  In fact, I think this would work well as a vegetarian meal using Quorn as a substitute.   Quorn tastes like chicken or turkey.   If you're a veggie, it's worth a shot since it is so simple.  Just make sure you use vegetable stock instead of the chicken stock this calls for.

Ok, here goes.

  • 4 pounds of thawed chicken parts.  About 4-6 breasts or 8 to 12 thighs
  • 1 Can Cream of Mushroom soup
  • 1/2 Cup of water
  • 1 1/2 Cup Chicken Broth/Stock
  • Up To 2 cups of frozen green beans, Thawed and optional.
  • 3/4 Cup Uncooked Rice.
  • 1 teaspoon Curry Powder for mild, more if you prefer.
  • 1/2 cup Raisins

Add Chicken parts to the pot.
Add Cream of Mushroom Soup and water.
Add the rest of the ingredients.
Give it all a good stir.
Cook in crockpot for at least 6 hours at low or until chicken is tender and reaches an appropriate temperature. 
My chicken thigh packets said cook to 180F.


  1. Sounds interesting. Yes, I would definitely make the meatless version, and I love raisins, so that sounds good. I'll check Whole Foods to see if there is a brand of cream of mushroom soup that doesn't have meat flavor in it. I haven't used my crock pot in ages!!!!!!!!!!!!!!!!!

  2. These turned out absolutely stunning! I love them and I'll bet these were completely delicious!

  3. I can only guess, since I haven't made it that way. I would use about 2 cups chicken stock to simmer the ingredients on the stove, then add the coconut milk when the sweet potatoes are tender. Be sure the stock is mostly cooked away before you add the coconut milk.
    Paul Brown

  4. Feb 2013, and now it's Dec 2022 and the recipe is still getting looked at. In fact I had forgotten all about it! I'll need to try this one again and have it again, always looking for a good curry. Thanks Paul in the previous comment for reminding me! Yes, reduce anything left in a crock pot, it only makes things better by concentrating flavors, and caramelizing sugars and more.