Keon's Slow Cooker Curry Chicken Recipe

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Most Helpful Positive Review

May 12, 2010

I'm Keon (the creator of this recipe). Glad to see so many people enjoying it! I'm from Texas and like SPICY dishes, so you may want to tone down the cayenne if you don't like spicy as much as I do. Also, to reduce the sodium, you can use the low sodium soups. Enjoy!

—KEON ROBERTSON

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Most Helpful Critical Review

Apr 13, 2010

I have to admit, when I mixed the sauce for this dish together, I was pretty skeptical. Two cans of condensed soup and a packet of onion soup mix is a lot of processed food, and mixing it with coconut milk just seemed . . . odd. Odd and a little wrong. But I'm always on the lookout for interesting slow-cooker meals, so I gave it a shot. Really, it's not half bad. Completely unlike any curry I've ever had, except for the curry powder, but not half bad. Taste-wise, it probably deserves four stars, but I'm giving it three because I still find the heavy reliance on processed ingredients disturbing (as well as the sodium content - yikes!) That said, it was easy and my husband liked it, so I might make it again. Definitely doesn't need that extra 1/2 tsp of salt, though; there's plenty in the three soup products.

—ZeldaSayre

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147 Ratings

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Jan 11, 2011

I made this and didn't rate it since I changed it SO MUCH but I saw another reviewer with questions and thought I'd answer them. I don't use any cream of anything soups or soup mixes - too much processed food gives me migraines - so I did it all from scratch. I melted a hunk of butter(2 tbsp-ish) in a pan, sauteed the onions and some carrots and celery in the pan, then added 2 tbsp flour - cooked the flour a bit till it all had color. I added the can of coconut milk when I'd have normally added milk (I'm used to making country gravy). I added the spices tasted it - it was a little bland because of the lack of onion soup mix, so I spiced it up a little - salt, pepper, garlic, and the peas then dumped it over the cut on chicken in the crock pot and let it cook. Same general idea but without the migraine.

—MomZilla (Evin)

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Jan 27, 2010

This was a delicious recipe. I do not like my curry fire-hot, so I only used 1/2 tsp. of cayenne pepper instead of the recommended 2 tsps. Next time I will start with 1/4 tsp. I doubled the peas. It was easy to make and will become a favorite in our home. Thank you Keon!

—Robyn J.

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Feb 16, 2011

I love curry and this turned out very good. My guests couldn't believe how it was made. 1/2 t of cayenne was enough for us. Simple and direct. Don't like reviewers who don't try the original recipe 1st...

—landlinsf

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Jan 26, 2011

Ok, I have not eaten this yet, as it is in the crockpot right now...I have to tell you I could not wait to review this. the sauce itself was delicious!!!! Here is what I did. It is a snowy day here in N. Virginia so I did not have all the ingredients on hand and grocery store, only 1 mile away, was not an option. I used boneless skinless chicken thighs and placed in bottom of crockpot. I did not have cream of mushroom soup, so I just doubled the cream of chicken soup. I did not have coconut milk and after research online ended up just using sourcream. I doubled the recipe for my family of 5, but only used 1 tsp of cayenne. I placed baby carrotts on top of the chicken and poured the curry sauce over. It has been cooking for almost 3 hours now and smells heavenly!!!! I usually don't like reviews when people have not tried or made the recipe, but I am positive this one is gonna be a keeper. Gonna serve with rice and steamed veggies. I'll check back after dinner and let you know how the family rates it...

—Humberson5

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Apr 19, 2010

This is excellent if you like curry, but do NOT add 2 teaspoons of cayenne pepper. We only added 1 tsp and it was still too hot and we eat very hot things all the time. We'll use 1/2 tsp next time, you can always add more.

—Jillolly

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Feb 10, 2010

This recipe was amazing! I have never tried to cook curry at home before, so I will also add that the recipe is very easy to make. The only changes that I made were doubling the recipe and using half of the required cayenne pepper. Even with half, it was still very spicy, but not unbearable. I also substituted frozen chopped spinach for the peas--and that made it even better. I served it with basmati rice and made enough for leftovers all week...I am on day four and not even tired of it yet!

—Lisa C.

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Nutrition

Calories
635 kcal
32%

Carbohydrates
32 g
10%

Cholesterol
111 mg
37%

Fat
37.9 g
58%

Fiber
6 g
24%

Protein
45.2 g
90%

Sodium
2231 mg
89%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Keon's Slow Cooker Curry Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 635
Calories from Fat: 341

% Daily Value *
Total Fat 37.9g 58 %
Saturated Fat 24g 120 %
Cholesterol 111mg 37 %
Sodium 2231mg 89 %
Potassium 965mg 27 %
Total Carbohydrates 32g 10 %
Dietary Fiber 6g 24 %
Protein 45.2g 90 %
** Sugars 6g
Vitamin A 30 %
Vitamin C 20 %
Calcium 14 %
Iron 86 %
Thiamin 32 %
Niacin 212 %
Vitamin B6 60 %
Magnesium 43 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.