Crock-Pot Curried Chicken(4 To 5 Servings) Recipe

Name: Crock-Pot Curried Chicken(4 To 5 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 to 3 lb.) chicken fryer, cut up; salt and pepper; 1 Tbsp. curry powder; 1 clove garlic, crushed; 1 Tbsp. melted butter; 1/2 c. chicken bouillon; 1 Tbsp. instant minced onion; 1 (29 oz.) can Cling peach halves (save juice); 3 Tbsp. cornstarch; 3 Tbsp. cold water; 1/2 c. pitted prunes

Servings: persons

1 (2 1/2 to 3 lb.) chicken fryer, cut up
salt and pepper
1 Tbsp. curry powder
1 clove garlic, crushed
1 Tbsp. melted butter
1/2 c. chicken bouillon
1 Tbsp. instant minced onion
1 (29 oz.) can Cling peach halves (save juice)
3 Tbsp. cornstarch
3 Tbsp. cold water
1/2 c. pitted prunes

1
Sprinkle chicken with salt and pepper.
2
Place in crock-pot. Combine curry, garlic, butter, bouillon, onion and 1/2 cup peach syrup.
3
Pour curry sauce over chicken and cover pot.
4
Cook on low for 4 to 6 hours.
5
Remove chicken from pot.
6
Turn control to high. Stir in prunes.
7
Dissolve cornstarch in water; stir into sauce in pot.
8
Cover and cook on high for 10 to 15 minutes or until slightly thickened.
9
Add peaches.
10
Serve chicken with sauce.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 1/2 to 3 lb.) chicken fryer, cut up, salt and pepper, 1 Tbsp. curry powder, 1 clove garlic, crushed, and more.

Yes, Crock-Pot Curried Chicken(4 To 5 Servings) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock-Pot Curried Chicken(4 To 5 Servings)

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