How to Prepare Perfect My Creamy Chicken Curry with Rice (Crock-Pot)

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Before you jump to My Creamy Chicken Curry with Rice (Crock-Pot) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. It is pretty easy to live green, of course. It’s about being functional, usually.

We hope you got insight from reading it, now let’s go back to my creamy chicken curry with rice (crock-pot) recipe. To make my creamy chicken curry with rice (crock-pot) you only need 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook My Creamy Chicken Curry with Rice (Crock-Pot):

1. Use of cooked bacon.
2. Take of skinless boneless chicken tenderloins.
3. Prepare of (10.5) once cans cream of mushroom soup.
4. Get of can chicken broth or chicken soup base.
5. Provide of small white onion, chopped.
6. Use of curry powder.
7. You need of worcestershire sauce.
8. Prepare of uncooked long grain rice.
9. Provide of S&B mild curry block –> just 1 slice (optional).
10. Take of 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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