Creamy CrockPot Chicken Curry
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Creamy CrockPot Chicken Curry

Creamy CrockPot Chicken Curry

I love Indian food, and it’s that time of year when I’m putting my CrockPot to use almost daily. It’s just so awesome to through a bunch of stuff in there and have a delicious hot meal a few hours later. This creamy CrockPot chicken curry is one of our all-time favorites. It requires very few ingredients and is full of flavor.


  • 4-5 boneless chicken breasts
  • Small jar of chunky salsa (15.5 oz)
  • 1 Chopped onion
  • 4 Tbsp. yellow curry powder
  • 1 Cream cheese block (8 oz) *use less if looking to make the dish lower calorie


  1. Add chicken and the next three ingredients into the CrockPot.
  2. Cook on high 4 to 5 hours or on low 8 to 10 hours.
  3. Shred chicken, and add cream cheese.
  4. Cook for another 10 to 15 minutes, and then serve with rice.


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