Recipes

[leslierr]

I made this yesterday and loved it, so I thought I would share. I changed it a little - had chicken breasts instead of thighs and also, used another brand of salsa, keeping it thick and chunky though. I served it with rice and a veggies - so good!!!

<h1>Slow-Cooker Chicken Curry</h1>

8 hr 20 min

prep

20 min

servings

10 servings

What You Need

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10 chicken thighs (2-3/4 lb.), skins removed

1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 onion, chopped

2 Tbsp. curry powder

1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

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<h2>Make It</h2>

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).

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