Oh wow – Easy creamy chicken curry Slow Cooker (with rice) was absolutely delicious!!! (I added garlic to ours) Hit with everyone, no complaints from hubby and 4 kids , and plenty of leftovers for 2 lunches 🙂
Ingredients:
1kg chicken thigh, diced
420g condensed cream of chicken soup
1 x 45g packet chicken noodle soup (dry)
300ml light cooking cream
165ml tin coconut milk
2-3 tablespoons curry powder (adjust to taste)
1 x chicken stock cube
2 teaspoons cornflour
2 cups frozen mixed vegetables (optional)
Rice, pasta, or creamy mash for serving
Instructions:
Place the diced chicken thighs in the slow cooker.
Crumble the chicken stock cube over the chicken, then sprinkle the chicken noodle soup mix and curry powder over it.
In a bowl, combine the condensed cream of chicken soup, light cooking cream, coconut milk, and cornflour. Mix well to combine.
Cover the slow cooker with its lid and cook on low heat for 6 hours.
If desired, add the frozen mixed vegetables to the slow cooker 1 hour before serving.
Stir everything well and continue cooking until the vegetables are heated through.
