My Creamy Chicken Curry with Rice (Crock-Pot)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, my creamy chicken curry with rice (crock-pot). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

My Creamy Chicken Curry with Rice (Crock-Pot) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. My Creamy Chicken Curry with Rice (Crock-Pot) is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have my creamy chicken curry with rice (crock-pot) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My Creamy Chicken Curry with Rice (Crock-Pot):
  1. Get 2-3 slices cooked bacon
  2. Take 4 skinless boneless chicken tenderloins
  3. Take 2 (10.5) once cans cream of mushroom soup
  4. Take 14.5 ounce can chicken broth or chicken soup base
  5. Prepare 1 small white onion, chopped
  6. Get 2 tsp curry powder
  7. Prepare 1 tbsp worcestershire sauce
  8. Get 2 cups uncooked long grain rice
  9. Prepare 1 S&B mild curry block –> just 1 slice (optional)
  10. Take 1⁄2 tsp crushed red pepper (optional)
Steps to make My Creamy Chicken Curry with Rice (Crock-Pot):
  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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