Step-by-Step Guide to Prepare Any-night-of-the-week 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. You can cook my creamy chicken curry with rice (crock-pot) using 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare My Creamy Chicken Curry with Rice (Crock-Pot):

1. Use 2-3 slices of cooked bacon.
2. You need 4 of skinless boneless chicken tenderloins.
3. Take 2 of (10.5) once cans cream of mushroom soup.
4. Prepare 14.5 ounce of can chicken broth or chicken soup base.
5. You need 1 of small white onion, chopped.
6. Use 2 tsp of curry powder.
7. You need 1 tbsp of worcestershire sauce.
8. Prepare 2 cups of uncooked long grain rice.
9. Take 1 of S&B mild curry block --> just 1 slice (optional).
10. You need 1/2 tsp of crushed red pepper (optional).

Instructions 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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