A delicious, easy, curry chicken dish cooked entirely in a slow cooker. It's even better one or two days later, as leftovers. Your family will love it! Serve curry chicken over rice, with naan bread and a salad and you have a wonderful meal (I serve it over brown rice).

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Set the slow cooker to the High setting.

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  • Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.

  • In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.

  • Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

635 calories; 37.9 g total fat; 111 mg cholesterol; 2231 mg sodium. 32 g carbohydrates; 45.2 g protein; Full Nutrition

Reviews (225)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2010
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! Read More
(93)

Most helpful critical review

Rating: 3 stars
04/13/2010
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. Read More
(167)
284 Ratings
  • 5 star values: 149
  • 4 star values: 95
  • 3 star values: 20
  • 2 star values: 13
  • 1 star values: 7
Rating: 5 stars
05/12/2010
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! Read More
(93)
Rating: 3 stars
04/13/2010
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. Read More
(167)
Rating: 3 stars
01/11/2011
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. Read More
(137)
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Rating: 5 stars
05/12/2010
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! Read More
(93)
Rating: 5 stars
02/16/2011
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... Read More
(48)
Rating: 5 stars
02/10/2010
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! Read More
(34)
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Rating: 5 stars
01/27/2010
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! Read More
(34)
Rating: 5 stars
01/26/2011
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... Read More
(28)
Rating: 5 stars
01/25/2011
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!! Read More
(27)
Rating: 5 stars
04/19/2010
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. Read More
(26)