Monday, May 19, 2014

Slow Cooker Chicken Curry Dijon

I LOVE this meal. So does my family. So did the guests we shared it with last night.  I originally made this recipe up as a casserole several years ago when I was part of a moms group that met monthly to make a meal together.
However, as my family has grown and become busier, I make fewer casseroles and more slow-cooker meals. They are just so much more practical.

This recipe makes a DELICIOUS, saucy chicken curry with a fun kick from the spicy dijon mustard (NOT hot--my hubby is a total wimp about heat).  
I like to serve it over rice and have a couple of veggies or a salad on the side.  A good naan bread--which I noticed for sale at Costco recently--would be a yummy addition as well.

1. Gather your ingredients.
  The chicken doesn't have to be tenderloins. Any boneless, skinless cut will work. I actually did a mixture of the breast tenderloins and thighs this time. I've done just breasts in the past, and it works great.

2. Put the chicken in the slow cooker. It can be frozen or fresh. 

3. Mix together the rest of the ingredients, except the sour cream.

4. Pour the mixture over the chicken and stir it up a bit.  
5. Close the the slow cooker and cook on low 6-8 hours.

After 6-8 hours, it will look something like this.

6. Use a couple of forks to shred up the chicken in the slow-cooker. 

7. Add the sour cream and stir it well.  Turn off your cooker, but re-cover it until you are ready to serve it up.

So yummy!  
People who don't love curry, love this. 
People who do love curry, love it too!

Slow Cooker Chicken Curry Dijon 

2-3 lbs boneless, skinless chicken (frozen or fresh)
1 can cream of mushroom soup
2/3 cup mayonnaise
1/4 cup Beer & Brat Horseradish Mustard (or other Dijon mustard)
1/4 cup real bacon bits
1-2 tsp curry powder (I like about 1.5, but if I'm serving pickier guests, I stick with 1)
2/3 cup sour cream

1. Place chicken in slow-cooker. 
2. Mix rest of ingredients except sour cream. Pour this mixture over the chicken, and stir it around a bit.  
3. Cover slow-cooker, and cook on low 6-8 hours.
4. After time is up, shred the chicken while still in the slow-cooker.
5. Stir in the sour cream. Re-cover the cooker, and turn it off.
6. Serve over rice.

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  1. I just posted this to my Pinterest account. Kelly is my super talented sister-in-law. We have had this dinner at her house and we loved it! Thanks Kelly! Keep on cookin'!

    1. Thank you, Stacy. I think I need you and your sweet kids here to visit and be my taste-testers. ;)

  2. Thank you for yet another slow cooker recipe! I am so over cooking. I only like to cook everything on the stove about 1-2 times a week. Pinning!

    1. Thanks for pinning, Amanda! This really is a winner chicken dinner. My most picky kid LOVES it. I hope your family does, too!