Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread.
Preparation Time
20 mins
Cooking Time
3 hr 5 mins
Total Time
3 hr 25 mins
Calories
635 Calories
Recipe Instructions
Step 1
Set the slow cooker to the High setting.
Step 2
Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
Step 3
In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
Step 4
Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.
Ingredients
1 tablespoon butter
1 onion, chopped
1 (14 ounce) can coconut milk
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup green peas
2 cups sliced fresh mushrooms
1 packet dry onion soup mix (such as Knorr® French Onion Soup Mix)
3 tablespoons curry powder, or to taste
2 teaspoons ground cayenne pepper, or to taste
0.5 teaspoon ground black pepper
0.5 teaspoon salt
3 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch
