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My Creamy Chicken Curry with Rice (Crock-Pot)

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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 need 10 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make My Creamy Chicken Curry with Rice (Crock-Pot):
  1. Get cooked bacon
  2. Prepare skinless boneless chicken tenderloins
  3. You need (10.5) once cans cream of mushroom soup
  4. Use can chicken broth or chicken soup base
  5. Get small white onion, chopped
  6. Use curry powder
  7. Get worcestershire sauce
  8. Get uncooked long grain rice
  9. You need S&B mild curry block –> just 1 slice (optional)
  10. You need 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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