My Creamy Chicken Curry with Rice (Crock-Pot)

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my creamy chicken curry with rice (crock-pot). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

My Creamy Chicken Curry with Rice (Crock-Pot) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. My Creamy Chicken Curry with Rice (Crock-Pot) is something that I have loved my whole life.

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

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