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Crock pot chicken curry
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| prep time 15 min total time 8 hr 15 min | |
| 10 | bone-in chicken thighs, (2-3/4 lb./1.2 kg), skin removed |
| 1 jar (650 mL) | thick and chunky salsa |
| 1 | onion, chopped |
| 2 Tbsp. | curry powder |
| 1/2 cup (1/2 of 250-g tub) | Philadelphia Cream Cheese Spread |
make it
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 cream cheese spread to slow cooker; whisk until cream cheese is melted and sauce is well blended. Spoon over chicken.
kraft kitchens tipsSERVING SUGGESTIONServe with hot cooked brown rice. COOKING KNOW-HOWHeat releases the fragrant flavourful oils in curry. For optimum flavour, measure the curry powder into a small microwaveable bowl and microwave on HIGH for 30 sec. before adding to the slow cooker.nutritional information
serving size = 1/10 recipe (175 g)per serving
Calories 220 Total fat 10 g Saturated fat 4 g Cholesterol 95 mg Sodium 640 mg Carbohydrate 9 g Dietary fibre 1 g Sugars 3 g Protein 23 g Vitamin A 6 %DV Vitamin C 2 %DV Calcium 4 %DV Iron 10 %DV
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