Crockpot Curry Chicken

Okay, I made this up..... =0) It turned out really good. I'm always looking for more ways to cook chicken since we don't eat much red meat. My mom made a curry chicken recipe when I was growing up that I loved and I've been thinking about that lately so I decided to try to come up with an easy crockpot recipe. I started with a curry chicken crockpot recipe that called for cream of chicken soup (which I wasn't crazy about using)...so I omitted that and made up my own recipe along the way. It's pretty healthy! I think you'll love this if you like mild curry. My kids liked it. It was not spicy at all. If you like spicy curry dishes, you'll want to add more curry. Maybe try doubling the curry to start.


3-5 boneless skinless chicken breasts
2 tbsp butter
1/4 c Marsala wine (sherry or any red cooking wine will do)
1/2 tsp salt
1/2 tsp pepper
1 tsp curry
2 chopped green onions (or 1 tsp dried minced onion)
2 minced garlic cloves

Sauce:

1/4 c whole wheat flour
1/2 stick butter
water


Place chicken, butter, wine, salt, pepper, curry, onion, and garlic in the crockpot at around noon. Cook on low. Before ready to serve, remove chicken and set aside. In a skillet, make a rue by melting the butter in the skillet and then adding the flour. Whisk till blended and bubbly and add the liquid from the cooked chicken in the crockpot and whisk till thickened. If too thick, add some water. This makes a curry gravy for your chicken. Return the chicken and the sauce to the crockpot till ready to serve.



Serve over brown rice.