There’s a new trend to make a crock pot chicken curry with a little help from a simple recipe from the blog of blogger Jennifer Henson.
This recipe calls for canned chicken breast with a mixture of chili, corn, tomatoes and parsley.
It’s one of those recipes that you’ll have to try out to really get the hang of, but you’ll probably want to keep at least a few of the ingredients in your fridge and a little more handy at home for a week or so.
Jennifer Hensons blog includes some really nice, well-rounded recipes, and this is a good example of one of them.
Jennifer Henson’s chicken crock-pot chicken curry recipe uses canned chicken breasts and chicken stock for the stock, and a mix of fresh and dried herbs and spices to give the dish a creamy texture.
You can use any chicken breast you like, though the breast with the highest moisture will need to be replaced with fresh.
This is a really versatile and delicious recipe, and it makes a nice, hearty dish for a busy weeknight dinner.
This chicken crocker is a nice addition to your chicken-and-bacon slow cooker, or a hearty dinner for an easy dinner on the weekend.
Ingredients 1 large chicken breast, cut into 1-inch cubes (about 12 ounces)