Crock Pot Chicken Curry

I’ve been going the easy route this week, throwing things in the crock pot for dinner. In an effort to mix things up a little, I came across a recipe for slow-cooker chicken curry that I thought would be interesting to try. The photo on Pinterest looks like this:

Photo courtesy of

10 chicken thighs (2-3/4 lb.), skins removed
1 jar  (16 oz.) chunky Salsa
1 onion, chopped
2 Tbsp.  curry powder
1 cup fat free sour cream

Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.

Cook on LOW 8 to 10 hours (or on HIGH 5 hours).

Transfer chicken to platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken.


I did a few things differently though. First of all, I didn’t use chicken thighs. Instead, I went with five chicken breast halves.

Then I added the salsa, onion and curry powder.

These cooked for eight hours on low.

By then, the chicken was too soft to be transferred to a separate platter, so I shredded it, and then added the sour cream. (I used low-fat sour cream rather than fat-free, because in my opinion, fat-free tastes like spackle.) However, I was worried that the sour cream was going to cut the flavor of the curry, so I cut the amount to half a cup.

It turned out I was right about the sour cream affecting the curry. In the end, the dish didn’t taste very “Indian” at all. In fact, It was kind of bland. There was none of the curry heat you would expect from a curry flavored dish. If you want your curry chicken to be creamy, I would recommend adding the smallest bit of sour cream, but otherwise, just leave it out.