Keon's Slow Cooker Curry Chicken

I have to admit, when I mixed the sauce for this dish together, I was pretty skeptical. Two cans of condensed soup and a packet of onion soup mix is a lot of processed food, and mixing it with coconut milk just seemed . . . odd. Odd and a little wrong. But I'm always on the lookout for interesting slow-cooker meals, so I gave it a shot. Really, it's not half bad. Completely unlike any curry I've ever had, except for the curry powder, but not half bad. Taste-wise, it probably deserves four stars, but I'm giving it three because I still find the heavy reliance on processed ingredients disturbing (as well as the sodium content - yikes!) That said, it was easy and my husband liked it, so I might make it again. Definitely doesn't need that extra 1/2 tsp of salt, though; there's plenty in the three soup products.

I made this and didn't rate it since I changed it SO MUCH but I saw another reviewer with questions and thought I'd answer them. I don't use any cream of anything soups or soup mixes - too much processed food gives me migraines - so I did it all from scratch. I melted a hunk of butter(2 tbsp-ish) in a pan, sauteed the onions and some carrots and celery in the pan, then added 2 tbsp flour - cooked the flour a bit till it all had color. I added the can of coconut milk when I'd have normally added milk (I'm used to making country gravy). I added the spices tasted it - it was a little bland because of the lack of onion soup mix, so I spiced it up a little - salt, pepper, garlic, and the peas then dumped it over the cut on chicken in the crock pot and let it cook. Same general idea but without the migraine.

I'm Keon (the creator of this recipe). Glad to see so many people enjoying it! I'm from Texas and like SPICY dishes, so you may want to tone down the cayenne if you don't like spicy as much as I do. Also, to reduce the sodium, you can use the low sodium soups. Enjoy!

I love curry and this turned out very good. My guests couldn't believe how it was made. 1/2 t of cayenne was enough for us. Simple and direct. Don't like reviewers who don't try the original recipe 1st...

This was a delicious recipe. I do not like my curry fire-hot, so I only used 1/2 tsp. of cayenne pepper instead of the recommended 2 tsps. Next time I will start with 1/4 tsp. I doubled the peas. It was easy to make and will become a favorite in our home. Thank you Keon!

This recipe was amazing! I have never tried to cook curry at home before, so I will also add that the recipe is very easy to make. The only changes that I made were doubling the recipe and using half of the required cayenne pepper. Even with half, it was still very spicy, but not unbearable. I also substituted frozen chopped spinach for the peas--and that made it even better. I served it with basmati rice and made enough for leftovers all week...I am on day four and not even tired of it yet!

Ok, I have not eaten this yet, as it is in the crockpot right now...I have to tell you I could not wait to review this. the sauce itself was delicious!!!! Here is what I did. It is a snowy day here in N. Virginia so I did not have all the ingredients on hand and grocery store, only 1 mile away, was not an option. I used boneless skinless chicken thighs and placed in bottom of crockpot. I did not have cream of mushroom soup, so I just doubled the cream of chicken soup. I did not have coconut milk and after research online ended up just using sourcream. I doubled the recipe for my family of 5, but only used 1 tsp of cayenne. I placed baby carrotts on top of the chicken and poured the curry sauce over. It has been cooking for almost 3 hours now and smells heavenly!!!! I usually don't like reviews when people have not tried or made the recipe, but I am positive this one is gonna be a keeper. Gonna serve with rice and steamed veggies. I'll check back after dinner and let you know how the family rates it...

This is the first time I hav written a review, and, hav had a lot of great recipes from this site.... But, I had to tell Keon that I loved this, it tasted like restaurant quality, and, was so easy!! The only thing I changed was adding 1tbls of garam masala, and , adding potatoes and carrots.. just because I lov them... thank you so much!!

This is excellent if you like curry, but do NOT add 2 teaspoons of cayenne pepper. We only added 1 tsp and it was still too hot and we eat very hot things all the time. We'll use 1/2 tsp next time, you can always add more.

I had my doubts, but it was pretty good. I realized as I was prepping the recipe, I was missing some ingredients, so I made quite a few changes, but it was still a hit with my husband. I was a little concerned with the amount of sodium, so I used 1 can of cream of chicken, 1 can of coconut milk, 1 can of evaporated milk, 1/2 packet of onion soup mix, 2 TBSP. of curry powder, 1 TBSP of garam masala, a pinch of cayenne pepper, & the juice from 1 lime. We don't like peas or mushroom, so I substituted chopped red & yellow bell pepper. I will note that the coconut flavor is lost when you cook it. You can smell it, but can't taste it. I cubed up 6 chicken breasts & there was still plenty of sauce leftover. Next time, I will leave out the evaporated milk & add another can of coconut milk an hour before serving so I can taste the coconut. Also, I might try some sriracha instead of the cayenne pepper & a hint more lime.

This was an amazing recipe! We are huge fans of anything curry. My husband is Jamaican and he devoured this dish. You can adjust the cayenne to your taste, but aside from that, I wouldn't change a thing.

We thought this was an awesome recipe. I agree, there was a lot of sauce so more chicken would work well. Next time I may try boneless thighs cut up. I did add a can of chick peas and tripled the curry powder and added more cayenne as we like it hot. It was great and I will definitely make it again. Thanks again for the recipe!

This was pretty good. Definitely better the second day. I prefer a stronger, 'cleaner' curry taste. Next time I'll leave the onion soup mix out.

I totally felt guilty making this for my family due to the amount of processed stuff in it, but it looked tasty and easy and it was--. I had no cream of chicken soup, so I used 2 cans of cream of mushroom instead. I didn't dice the chicken beforehand because I wasn't thinking straight but it didn't matter. I had no mushrooms and used 2 cups of peas- could have used more. I cut the cayanne down to 1/2 tsp and it was still slightly too spicy for my 4 and 6 year old. I will use 1/2 tsp of cayanne if I make this again. I also added an extra cup of water because my cocunut milk was looking really creamy. We had a lot of sauce left over. Will add another breast or 2 next time.

i would say 4.5 stars if i could... almost perfect. a huge hit every time i make it, altho yeah, way too much cayenne pepper for most people (and i love spicy-hot foods). i cut the cayenne to just a sprinkle or two and add potatoes to make it heartier. YUM!

I tried this recipe today to bring to my "guinea pig" co-workers. It was a hit! As others have written, I left out the additional salt, and only used 1/2 tsp cayenne to accommodate wimpy midwestern taste buds, and that was the right amount in all our opinions. This recipe is definitely a keeper--thanks Keon!

Really good! I found it a little spicy hot so next time I'll use a little less cayenne pepper, the 2 tsp was too much and I like spicy. I also thought the curry sauce was a little thin and would most likely try to thinken it. But def. a keeper recipe thanks so much for sharing it!!

Wow. That was some DELICIOUS curry. I cut the cayenne in half and it was just right. Also, it makes a lot of sauce, so I'd add more chicken. This is definitely going in our recipe rotation. Thanks, Keon!

It was pretty good. Inspired by Thai yellow curry recipes, I traded the mushrooms for yukon gold potatoes & some carrots. It was hard to tell if the dish tasted all that well because the spiciness was overkill & that is coming from someone who loves seriously spicy food! If I decide to make this again then I will most definitely cut the cayenne pepper in half. Otherwise it was a good, very easy recipe! Also, I cut the chicken breasts into small pieces & laid them at the bottom of the slow cooker instead of using whole breasts. I served it over white rice & my husband loved it (although he also suggested that I go easier on the cayenne if I make it again).

Yum! I did substute sour cream/milk for the coconut milk as that's what I had on hand. Also misread and almost put 2 TBSP cayenne in! Stopped at almost one and it was pretty hot!

I wasn't a huge fan of this recipe. It smelled good, and I was so excited to taste it, but it was too salty and I am glad I cut the Cayenne pepper down to 1/2 teaspoon because it was still a bit spicy (and we like spicy!)

great for a quick crockpot meal. added peas right at the end

Absolutely delicious and tender! This recipe should be in everyone's top 3 slow cooker recipes.

it certainly has potential. Since I am an avid cook of and lover of Indian food (hubby is Indian) then it may be unfair for me to pass judgment here. However, if you want quick and easy, I say do this recipe. My guess is everyone should continue their attempts until tweaked to their own perfection/taste. I served with (what else) Basmai rice. Thanks Keon!

I made a few customizations (see my saved customized recipe) like subbing vanilla soy milk because I was out of coconut, dropping mushrooms because my family doesn't like them and adding potatoes to stretch the recipe (along with additional chicken). But none of the changes were really material - so this recipe *definitely* warrants 5 stars. My Jamaican husband said this is the best chicken curry he has ever had ... that is a HUGE complement! Thank you so much for this recipe, now I have something to share with my mother-in-law! =)

I wish we could give this 4 1/2 stars! DH & I liked it a lot. I did cut the cayane pepper in half and will use even less next time. Wonderful flavor! I will make this again!

I feel bad reviewing this so low, but neither my husband and I liked this. I followed the recipe exactly, with the exception of the cayenne. Maybe it was just us, or maybe I did something wrong, but not a hit at our house. I was so sad.

Didn't add cayenne pepper since my 2 year old would be eating it. Added peas, 1 tbsp of cumin, 3 tbsp of Orange marmalade, and shrimp 10 minutes before serving with Jasmine rice. Delicious!

This was different and interesting, but something was just not quite right about it. I'm not sure if it was the way it looked, or the texture, but it was not very appetizing to me, although my husband did like it.

This is a great Indian recipe that is easy - typically Indian recipes take time. I scaled back the cayenne pepper a lot (only used 1/2 teaspoon) as my husband doesn't like spicy. It was the perfect amount. Next time, I'd add some garam masala simply and maybe some canned tomatoes just because I prefer a red curry sauce and love the taste of garam masala. Also thinking I'd add some potatoes. Excellent dish.

I thought this was very tasty! But DO NOT add 2 teaspoons of cayenne pepper - WAY TOO HOT and I normally like spicy. But this was super yummy. Thank you Keon for a new favorite!

Delicious!!! got some Naan from a local store and this was a complete meal!!! thanks for sharing! YUMMO!

Very good. My crock gets super hot even on low so I only put the soups, milk, some sliced serrano peppers and chicken in with a little water and let it cook overnight. This morning I added the onion soup and seasonings and let it go another 20 mins or so to blend. It was fabulous! I doubled the recipe and have enough for the next couple of days!

This dish was very tasty. I left out one teaspoon of the cayenne. My whole family enjoyed this!!

I made this for our bookclub - the girls raved! I agree, it is better 2 days before

This was the best recipe I have ever made! The only thing I changed was the cayenne pepper (less of it) and I added more chicken. My husband LOVED it. I brought it to work the next day and everyone loved it! I had my doubts when I was mixing the ingredients together but it was amazing!

As written this recipe was just ok. It was way too salty and a little too hot, even though I left out the cayenne. I only did 2T of curry powder and I thought that was a little much, also I ended up having to add some sugar to cut the saltiness and salvage this dish. I also didn't see the need for the onion soup mix in this, I didn't taste it and it just seemed to add salt. I'll make this again but with lots of alterations.

The smell of this curry through the house all afternoon has been driving me mad - smelt so good. Taste wise, it was a different than I expected but good. Even with 1/2 teaspooon of cayenne I found it pretty spicy and hot - I might reduce the amount a little further but not a lot. Either the onion soup or the curry powder was pretty overwhelming so next time I make it I'll probably drop the onion mix and see what happens. Made enough for four portions and about two cups of soup left over as the sauce was pretty watery. I'll be making it again, but first I have three portions left to go through - I'm looking forward to the day after curry as it always tastes even better (and spicier!) I didn't bother with the salt and used low sodium soups - but for those of you who don't like the reliance on processed soup - what would you suggest to use instead - I'm interested in learning.

reading the ingredients, I wasn't too sure about this one... But, it turned out amaizing!!!!! I think it is one of the best curry I ever made. This is a keeper for sure and I can't wait to make it again!!!!

This recipe is awesome. After reading the other reviews, I decided to reduce the cayenne to about a 1/2 tsp (because my stomach can't take the heat, even though my tongue likes it!) and I added four potatoes and four carrots to my crock pot. I just finished making it, and it tastes awesome. No more curry chicken wrap take-out for me! I will be eating this all week for lunch over rice and in wraps. I gave it only four stars because of the sodium content. It's just a bit too high. Next time I make it, I'm going to try to reduce it by using low sodium soups.

This was good...think next time I will make a few changes.

Ok, I gave this 5 stars because it was not only I that like it, but everyone in my office!! I even got a hive five for it! LOL! Anyway used everything it called for, although I did add a little more pepper and used portobello mushrooms. I'm not a big fan of curry however this is one that I loved, and will def make again for sure. Thanks for sharing.

I thought the sauce would be way too watery and too much of it if I used whole cans of each cream soup, so I decided to use only one half can of each. I decreased the amount of cayenne to 1 tsp. and added 1/4 tsp. of my homemade garam masala spice blend. This was very tasty and had just the right amount of heat for us. Thanks for a very easy curry recipe. I would make it again.

OK, gotta admit that when I first saw the list of ingredients, I wasn't sure about this one (especially the whole package of onion soup mix!). Made it today as the recipe called for but left out the mushrooms (the kids hate them) and left it on "low" for literally 12 hours since I was gone all day. The result... a total hit with the family and my personal favorite-slow-cooker-recipe-of-all-time ranking! Thanks Keon for sharing this wonderful addition to my slow cooking arsenal ;)

turned out great and so easy. I made some adjustments too for a vegetarian friendly version - instead of coconut milk I added a mix of regular low fat milk and coconut flavored water (La Criox makes this i just left a can open to dissipate the carbonation) - I will try this again as it is much lower cal but might add more water for the flavor. For the veggies I added snow peas, carrots, spinach, and green onions. I used a bag Quorn brand chicken (which held up nicely in the crock pot) and substituted cream of chicken for cream of celery. I used a couple of dashes of cayenne pepper and it was perfect. no extra salt needed.

I was really excited to try this recipe, but it didn't live up to my expectations. I made a few changes to lighten up the recipe - light coconut milk, reduced fat soups, and left out the extra salt. I also reduced the curry to 2 T. and the cayenne to 1 tsp. I wish I had reduced the cayenne to 1/2 tsp., as 1 tsp. was still a bit much for me. I'm hoping this is better as leftovers.

I was really skeptical of this recipe, but it was delicious! A bit salty. But that's what happens when you used so many cans of things, I guess. I will try some recommendations by other users sometime. My friends thought it was too spicy, but I thought it was PERFECT. I guess it depends on the person's taste. :)

This was pretty good. I did follow other's suggestions and reduced the about of the hot pepper. I only used a half teaspoon and found that to still be quite warm. If I make this again, I will use a quarter teaspoon.

This recipe turned out great! I used low sodium/low fat condensed soups and it still had plenty of flavor. I love cury and I'm glad I found such an easy recipe for it!

I made this recipe last night and it came out unbelievable. My husband said over and over how much he loved this dish. However, I did tweek a few things. I didn't add additional salt as recipe called for, I did however add a pinch of salt to onions while browning. Also, I cut the cayenne pepper in half and it was plenty hot. I added 1tsp of garam masala to give it more flavor. Cooked it for 7 hours on low. I will definitely be making this dish again.

This is a wonderful recipe! I did make a few changes, but nothing drastic. I made my own "cream of mushroom" soup for the two cans condensed soup and used skinless, boneless chicken thighs for the meat. Soooo good!

Had high hopes for this but was disappointed. I followed the recipe exactly and found it bland. I couldn't taste the coconut milk at all - what was the point of including it?The only thing I changed was I decreased the cayenne, everything else was exact. My husband and son didn't care for it either.

It needed some more flavor (but I did leave out the mushroom soup so that could have been part of it). Probably needed more seasoning though (maybe garlic salt). Even with one less soup can it was still a little too runny...may try again.

since my husband loves curry this was right up his alley. diffently will make again

Good curry though definitely do not use the full two teaspoons of cayenne pepper. I used a half teaspoon and it was plenty hot! I substituted two peeled potatoes for one of the chicken breasts.

Very Very good!!! Whole family loved it!! I poured it over brown rice.

This was amazing great combination of flavours, I pre-cooked the chicken to speed up the cook time and made it slightly less hot to ease my kids in to curry, served it over egg noodles. YUMM!!

I should have read the reviews before making! My family and I loved it...cleared our sinuses right out! I agree, cut the cayenne in half. I entered the nutritional info. into a nutrition calculator and found that the sodium content for one serving of this recipe is 815 mg!! YIKES! How to rate it? It was delicious but NOT healthy. I am rating on taste folks.

I didn't care for this one much, but my fiance loved it and ate all the leftovers.

My family loved it. Even the ones that turn there nose up at everything. I changed the green peas to chick peas and only did 1 tbs spoon of cayenne pepper.

This was ok. a little thick, No vegie taste, don't taste the curry a lot Like Andy's

Added carrots and added zucchini in the last hour. 1/2 tsp cayenne and substituted onion soup mix for 1/2 tsp onion powder and two knorr bullion cubes. Added 1 tsp garam marsala. No onions, peas or mushrooms. My husband loved it. Thanks!

Made this one with light coconut milk. Had to sub cream of celery for the mushroom soup and left the mushrooms out. I love them but my guys do not. I doubled the peas and took down the curry and cayenne a bit. Flavorful and still warm. Served with a brown/ white rice combo and naan.

Loved this recipe. It really went well over rice. If it were eaten by itself, would probably added a little flour to give the broth some body. We normally don't salt recipes, but definitely recommend it. We also left out the hot peppers. Was delicious. We also used both white and dark chicken instead of all white. Will definitely fix again.

The worst recipe I have ever seen for curry. Need 0 stars

this is a tasty Thai style curry. If you want a thick Indian curry look elsewhere. Best served on a bowl of rice. I modified the theme with these variations: no salt; 1 packet of dry onion soup mix, 1/2 teas ground pepper; 8 tbsps curry; 2 teas cayenne, 8 breasts, 2 tbps butter, 2 onions, 2 cream mushroom, 2 cream chicken, 2 coconut milk, 1 pk frozen peas, 1 pk frozen spinach, 1 red bell pepper, 1 yellow bell pepper. I cooked in slow cooker 1 hr on high until sides bubbled, then 3+ hours on low. Others noted good ideas to add potatoes or rice, and I'll probably do that when warming the curry up tomorrow or the next day. This should freeze pretty well.

Delish! Keon you are a godsend! You need to post more yummy dishes like this!! Thank you for sharing! Wow! Love it! Yum!

I pretty much followed the recipe but didn't have Cayanne pepper so I just added more curry. I also added cauliflower, broccoli and zuchini - I will add potatoes next time as there was a lot of sauce. I also used boneless, skinless chicken thighs as they have more flavor than breasts. I will make this again and add more vegies.

More like 4.5 stars. I just finished my first helping and it was delicious. I used about 1.5 times the curry and pepper the recipe called for. I like bold flavor and it really was. Next time I am going to raisins and/or currants. Yum!

This is a wonderful recipe, my boyfriend gave it an A+ and he's not easily impressed. I did thicken it up a bit by adding a little cornstarch and water.

Delicious! I even used low fat coconut milk to cut back on fat and it was super delicious. I am a fan of potatoes in my curry so I added a diced sweet potato.. next time I am going to add some carrots too. Great over brown rice!

good recipe will make again for sure!

This was good; however need some changes to the recipe. Like the other reviewers, I decreased the cayenne pepper to 1/2 tsp. Fine for my partner and I; however my 5 year old struggled a bit with the heat and she does eat some spicy cuisine already. We actually love Thai food and associate curry with sweet and salty. Some reviewers said to not add more salt. I would say that you should. I would also add some sugar, approximately 2 TBSP. With these changes, I would increase the rating to 4 to 5 stars. We ate with jasmine rice-- as must have for the side!

Very good and easy to make!! I made this with only 1/4 tsp cayenne pepper, doubled the peas, added a chicken breast, and halved the mushrooms (since my roommates don't like them). It was pretty soupy, so next time I plan to use 3 cups peas, add 2 cups cubed potatoes, and I might throw in some carrots. Overall, I definitely recommend this recipe! Thanks

Loved it - and so easy... my husband requests this regularly now... Thank you for a great recipe...

Someone call the fire department. I've got a raging fire in my throat. Unfortunately I am not experienced with cayenne pepper, so I followed the recipe. I assumed with all the stars it would be good, and didn't read the reviews. What person in their right mind would want to eat food that spicy?? Or at the very least, think that the majority of others would want it that way? At least call it "Keon's Insanely Spicy Curry Chicken" to give us some warning! I think a layer of skin was peeled off my tonsils.

I follow the recipe as written except that I added some coconut flakes during the cooking and sprinkled some on top. It brought out the flavor of the coconut. Excellent recipe!

Ok, this is my second time trying this....and it's just as good as the first but better. This time I used chicken drummettes and added white wine (I only had chardonnay)to the mix about 1/2 cup. I was never a big curry eater but this recipe has made me a fan for sure.

Fantastic! Comfort food!

I have made this recipe several times because my husband and I LOVE it! I have found that this recipes works well on the stove top instead of the slow cooker when you are short on time.

Wonderful! My four-year-old daughter ate her portion and seconds + her brother's sauce.

I just got done eating this. It's pretty tasty and a decent recipe over all. I did not include any black pepper and only 1tsp of cayenne and this was still too hot for me - I'm literally sweating. I don't have much experience with curry and don't know if some of the heat was from the curry? If not, I would use more curry for a more flavorful dish. I served this over noodles because I didn't have any basmati rice. I also used a whole package of frozen vegetables in the crock pot to add some body to the dish.I will probably try this recipe again with some changes - namely, NO cayenne and more curry powder.

this a great recipe and will keep for a future making. like others before me i will put only one teaspoon or less of the cayenne in it as 2 teaspoons really cleared my nose and the milk in my fridge! LOL The reason I gave it four stars is because of the cayenne pepper!

I was skeptical because of the canned soups, but intrigued. I was pleasantly surprised by the flavor of this dish. I substituted half n half and yogurt for the coconut milk. I agree with some other reviewers that the leftovers a few days later were even better.

I've tried lots of recipes on here but this is the first one that was SO easy and SO good that I just had to review it. I am not a good cook, so recipes need to be very simple and not require a lot of prep work. I made this exactly as written (minus the cayenne - I can't handle spicy foods) and it was excellent! Even without the cayenne it had tons of flavor! Unfortunately, my family ate the whole thing the first night so we didn't have any leftovers - that's my only complaint!

Super easy to make and very tasty. I made the original recipe and it was crazy hot! I will make it again but only with 1/4 the cayenne pepper. One of the better curry dishes I've ever had.

Good flavour very easy to make but WAY too salty. Next time I will try without the onion soup mix and use low sodium soups. I love spicy so I used hot curry paste. YUMMY

Loved this!

This was very tasty and would have earned more stars if there wasn't such a large amount of liquid left (I felt like I wasted a lot of ingredients) I doubled the recipe. I had to make my own cream of chicken soup, rue and chicken broth, and debated about the cream of mushroom. Next time I will omit the c.o.m. and use curry paste instead of powder. The onion soup mix seemed to be a bit much but the taste mellowed after cooking so long. I didn't use any salt because of the onion mix, that would have been too much. The chicken was perfect! All in all it tastes better as leftovers. Served over brown rice.

It was awesome! Now that I am pregnant I keep dreaming about this curry. However, I think that it taste so much better with more vegetables. I added potatoes, carrots, and celery. The potatoes were the best part.

Wonderful curry flavor and the ease of preparation makes it the best I have had in a slow cooker. As an added benefit, a few of those who enjoyed the meal have IBS and loved the opportunity to enjoy Indian flavor and a slight kick. I recommend.

WOW. Just wow. I needed to use up some boneless thighs/breasts I had in the fridge, along with a ton of mushrooms. My family LOVES curry chicken, but I didn't have my usual ingredients on hand, which led me to THIS amazing recipe. I had to make a few changes due to lack of ingredients: I used 2 cans of cream of mushrooms (didn't have cream of chicken), beefy onion mix (as opposed to the regular french onion soup mix), and that was it. I read that this recipe was even better the next day, so I let it sit overnight before trying. I did note that the sauce was a bit spicy (not even close to too spicy for me, but I have to be careful of my husband's sensitive palette or he won't eat it) so I added in about a cup of light sour cream - PERFECTION. This dish was not only suitable for my husband, but also our 2 yr old - she does have a bit of a refined palette and doesn't mind spicy things, but without the sour cream I believe it would have been too spicy for each of them - but again, perfectly fine for me! I may just mix in the sour cream to their servings in the future, since i only added it at the very end of warming it back up. I just had it again today for lunch and MY GOODNESS it's just unbelievable. I cannot wait to make it again and again!!! Thank you, Keon.

This is an awesome curry because it uses such common ingredients that you most likely already have in your pantry. I did make changes however and I am sure glad that I did beacuse I think it would have been waaaay too spicey otherwise. I used 2 TBSP curry powder (instead of the 3) and 1 tsp Cayanne pepper (this was the perfect spicy for my family, 2 would have been way too hot for us. Soooo yummy though!

Do NOT add cubed potatoes & sweet potatoes as some reviewers have suggested. While it sounded like a good idea, these did not cook in the allotted time and were raw & crunchy. Had to fish them out of the sauce before serving! If you wish to add these, pre-boil them and then add at the end. I reduced the cayenne to 1/2 tsp. per previous comments and it was still quite spicy! Next time I'll reduce to perhaps 1/3 tsp. This makes a lot of sauce, so double the peas, which adds some more color to this colorless dish! Also added 1 Tb. sugar.

I loved this easy prep slow cooker meal! Comes together in about 15 minutes. I skipped the onion saute, and just added to the crock sliced raw. I added diced sweet potato and shredded carrot to the mix, and used low sodium soups and low fat coconut milk. For the curry powders I used two tablespoons sweet curry, and one tablespoon hot. I skipped the cayene. Just let it go on low for about 8 hours. This was delicious served over basil spiked jasmine rice. A definite keeper and do-over for sure. Thanks for sharing your recipe with AR!

Delicious

This is the perfect curry recipe!! I didn't change one thing. My husband hates curry dishes, but he LOVED this one and even came back for just the sauce over rice. He told me make it again too. AWESOME!!

Loved It - I like it spicy. I used 1 more half breast.

I'm not a fan of creamy sauces, but the family enjoyed this one. I will more than likely remove this from the rotation.