Easy Crock Pot Curry


1 10.5 oz can Cream of Chicken Soup

1 1/4 cup skim milk (use the soup can)

1 13.5 oz can coconut milk

2 tsp curry powder (add more for spicier curry)

2 tsp ground ginger

3 Tbsp sugar

2 or 3 boneless skinless chicken breasts, cubed

Desired vegetables (optional)


Pour can of cream of chicken soup into crock pot and add milk. Stir until mixed. Stir in can of coconut milk. Add curry powder, ginger, and sugar, adjusting amounts according to taste. Stir until blended. Add chicken and vegetables. Heat in crock pot on high for 3-5 hours or until chicken is done. Serve over rice. If you want the veggies more crisp, throw them in for the last hour or so.

Nutrition Information:

Serving Size: Approximately 8 1/2 cup servings

Calories: 150

Number of Servings: 8


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