Slow Cooker Shredded Chicken in Yogurt Sauce

Why do people rate recipes they haven't even made yet? It seems just as useless as rating a recipe that you completely change ingredients on. Anyways, I made this recipe as is, and if you're using fresh curry powder it is definitely a strong curry flavor, so I would reccomend using it to taste. (The older the curry powder, or any dry spice, the weaker the flavor.) I think next time, just based on our personal preference, I will use precooked chicken, sour cream, some dried fenugreek and add some browned butter in. (Which practically turns it in to Butter Chicken.) And way less Sriracha sauce, lol, we like to be able to taste more than just 1 bite.😅 (Edited for spelling.)

Wow, not sure where to start... I started preparing this and put just one tablespoon of curry into the yogurt and tomato paste mixture and was immediately worried it was too much! I put a little over half the amount of ginger and stirred. I tested it and it was extremely “earthy” and while that might work for some folks I knew hubby would be unhappy. I did not add the other tablespoon of curry and instead added 1 1/2 teaspoons of white sugar then a teaspoon of brown sugar along with garlic and salt and pepper. Poured it over the chicken and put crockpot on high for one hour. At that point I lower heat to low and added 3 tablespoons salted butter. Cooked a couple more hours and shredded the meat, left it on warm. Daughter and boyfriend loved it, hubby and I liked it. I ate some cold for leftovers the next day and liked it better. I think if you like curry, this may work for you as written but for me two tablespoons of curry is just too much. If I make it again I will try half tablespoon of curry and increase if needed. I also think sour cream instead of yogurt would help the consistency. Thank you for an intriguing and challenging recipe!!

I just made this and it was very blah there wasn't a lot of flavor made it exactly as it was designed had to add a bunch of stuff to bring it full circle it was like eating melted down yogurt with chicken in it that's all sorry

This looks amazing and will definitely try soon! I think the cook time is a little off? It says 8 minutes but the recipe calls for 8 hours in slow cooker. Either way! I'm definitely going to try it!!!

I was disappointed! Chicken was dry and not flavorful. I will not make again

I planned on making this but failed to realize it was a crockpot recipe until I read all the way through. Since I planned on using my Instant Pot ( pressure cooker) I did the following: I had 2.5 lbs. chicken so I added an extra tablespoon of each spice, except curry, I used 3.5 tbsp. I also added 1/2 tbsp cumin. I had to use a cup of chicken stock because of the pressure cooker, and used the onion, garlic, 6 oz tomato paste, and substituted 1 cup sour cream for Greek Yogurt. I did not add the sour cream until after cooking(important). I set pressure cooker for 30 minutes, then waited 10 min before releasing steam. I feared that adding the chicken stock would make a watery mess, but my results were a thick, tasty, red sauce. I shredded the chicken breasts and for the last step I added the sour cream, salt, pepper. Delicious!! A keeper in my recipe stash! Thank you so much!!

I can’t rate yet so will change. I despise curry. Can I use something else?

The chicken was perfect after 5-1/2 hours on low (glad I checked!): tender, juicy, and easy to shred. I subbed a teaspoon of ground ginger since I didn't have any fresh ginger root on hand -- it could have used more -- and added a teaspoon of cumin and a teaspoon of turmeric. Once finished, I stirred in some sriracha to my desired level of heat, then tasted for a tad more salt and pepper. Delicious! Gonna serve it over rice and top with chopped cilantro. We'll see how it pairs with a nice Côtes du Rhône red later. :)

Delicious!!! Made a few changes as it was a last minute dinner decision, so not cooked in a slow cooker. I sauteed the onion in butter, and substituted the following based on what I had: used 1t ground ginger instead of fresh, rotisserie chicken, 2/3C sour cream instead of yogurt. I also used chicken stock to thin the sauce as it was very thick. Mixed in sauteed green beans and served over brown rice. We LOVED it!

Absolutely delicious! I keep cleaned garlic cloves and peeled ginger root in my freezer for quick use. I might add a bit more ginger. I cannot tolerate spiciness after my strokes so no hot sauce of any kind for me. This is an amazing receipe. Thank you!

This was very easy to make - one of the easiest dishes ever! 8 hours in an IP slow cook, and it turned out delicious. Wouldn't change a thing (have to like curry though!)

This was fabulous. I made it surf and turf by adding shrimp to recipe along with chicken. Mixture was creamy with a nice spicy flavor of the curry.

snjjh7mtkx---------One of the main ingredients in curry powder is turmeric. Other spices that can be incorporated include everything from ginger, cinnamon, garlic, and cloves to mustard seed, black pepper, and fennel seed. I'm thinking you'll need to determine which of these you don't care for then eliminate it. Hope that helps.

Delicious and so easy

I really wanted to like this: the recipe is easy, pretty healthy, and requires only ingredients that I usually have on hand. I followed the recipe exactly (using all the spices/herbs called for plus the sriracha, since I like things spicy); my only change was to toss in a bag of mixed greens (baby kale, spinach, etc.) during the last hour to add more vegetables. But the end result was very bland, with the curry flavor completely overwhelmed by the "tinny" taste of all that tomato paste. Maybe it would help to replace the tomato paste with tomato puree and add some different spices to give it more depth of flavor, but I'm not sure this recipe is worth the effort of experimenting to try to fix it. Sorry, Jeannine!