Recipe: Tasty My Creamy Chicken Curry with Rice (Crock-Pot)

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

My Creamy Chicken Curry with Rice (Crock-Pot) You can cook My Creamy Chicken Curry with Rice (Crock-Pot) using 10 ingredients and 6 steps. Here is how you cook it.

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

  1. It’s 2-3 slices of cooked bacon.
  2. Prepare 4 of skinless boneless chicken tenderloins.
  3. You need 2 of (10.5) once cans cream of mushroom soup.
  4. It’s 14.5 ounce of can chicken broth or chicken soup base.
  5. You need 1 of small white onion, chopped.
  6. Prepare 2 tsp of curry powder.
  7. Prepare 1 tbsp of worcestershire sauce.
  8. You need 2 cups of uncooked long grain rice.
  9. You need 1 of S&B mild curry block –> just 1 slice (optional).
  10. You need 1/2 tsp of crushed red pepper (optional).

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

  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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