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My Creamy Chicken Curry with Rice (Crock-Pot)
My Creamy Chicken Curry with Rice (Crock-Pot)

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We hope you got benefit from reading it, now let’s go back to my creamy chicken curry with rice (crock-pot) recipe. To cook my creamy chicken curry with rice (crock-pot) you only need 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Creamy Chicken Curry with Rice (Crock-Pot):
  1. Get cooked bacon
  2. Get skinless boneless chicken tenderloins
  3. Get (10.5) once cans cream of mushroom soup
  4. Take can chicken broth or chicken soup base
  5. Get small white onion, chopped
  6. Take curry powder
  7. Use worcestershire sauce
  8. Prepare uncooked long grain rice
  9. Take S&B mild curry block –> just 1 slice (optional)
  10. Take crushed red pepper (optional)
Instructions to make My Creamy Chicken Curry with Rice (Crock-Pot):
  1. Preheat oven to 400 degrees and cook your bacon for 15 minutes or until done.
  2. Chop up bacon and add it to the slow cooker.
  3. Combine all the ingredients in your slow cooker.
  4. You can add a bag of frozen carrots to your curry as well.
  5. S&B Golden Curry. I add it for that additional kick. But it's (Optional).
  6. Cover and cook on low 8-10 hours or on high for 4-5 hours.

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