Crock Pot Curry Chicken & Potatoes – a delicious recipe with Red Potatoes, Salt, Garlic, Curry, Black Pepper, Chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1.
2
Wrap potatoes in foil and place them in the bottom of the crockpot.
3
They should line the entire bottom, so if they dont, add some more.
4
2.
5
Mix together the salt, garlic, curry, and black pepper in a large bowl.
6
3.
7
Season the chicken legs with the dry rub.
8
4.
9
Lay the chicken legs on top of the potatoes and put the lid on the crockpot.
10
5.
11
Set the crockpot for 9 hours on low.
12
(I usually do 8 hours when I do regular chicken but I wanted these to have an extra hour with the extra seasoning.)
13
6.
14
Remove the chicken legs, followed by the potatoes.
15
Be careful removing the foil on the potatoes, it will be hot and most likely still dripping from the chicken juice.
903
kcal
Calories
18
g
Fat
34
g
Carbs
145
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 whole Red Potatoes, 1/4 teaspoons Salt, 1/2 teaspoons Garlic Powder, 1/2 teaspoons Curry Powder, and more.
Yes, Crock Pot Curry Chicken & Potatoes 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.
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