We had a “normal” recipe last night that I tried to convert for the CrockPot. It worked pretty well, but I do have a few things to alter for next time.
The original recipe, courtesy my mother-in-law, calls for:
Basically, you make a sauce with the first five ingredients and pour it over the chicken and rice. Genia makes a lovely little broccoli border on the serving dish, too.
I knew going in that I wouldn’t be able to add the sour cream at the beginning, but I needed more than just the Cheddar soup to cook the chicken in. I used a can of cream of mushroom soup to bulk up the “liquid,” and I added about half a cup of sour cream to the mix just after shredding the chicken and just before serving.
The soup combination worked out well, but the final product was a little on the bland side. I added the spices when I was assembling the whole thing, which apparently I shouldn’t have done. According to the experts, ground spices should be added in the last hour of cooking. Duly noted, experts.
Here’s what the modification will look like next time around:
Cheesy Curried Crockpot Chicken
3 boneless, skinless chicken breast halves
1 can Cheddar cheese soup
1 can cream of mushroom soup
curry powder to taste
chili powder to taste
1/2 cup sour creamCombine Cheddar soup and cream of mushroom in slow cooker, stirring well to combine. Add chicken breasts (make sure the soup is enveloping them). Cook on high for five hours. Add spices, and continue cooking about another hour or until chicken is done.
Shred chicken. Stir in sour cream. Serve over rice, with broccoli on the side.
The recipe made enough for the three of us last night and again for lunch today (keep in mind, though, that Poppy doesn’t eat all that much).