And amazingly, among the various unused spice bottles, there was no curry in sight either.

This very simple Slow Cooker Chicken Curry recipe that will follow was the whole reason I have now added curry to the collection…of unused spice bottles.

Only five simple and mostly on hand ingredients are required.

I had A LOT of chicken. I used two packages of boneless, skinless chicken thighs (16), Ortega Thick and Chunky Salsa and a brown onion.

Slow Cooker Curry Chicken recipe was adapted from kraftfoods.com

• Slow Cooker Chicken Curry
  • 16 skinless chicken thighs
  • 1 Jar (16 oz.) Thick and Chunky Salsa
  • 1 medium onion, chopped
  • 2 Tbsp. curry powder
  • 1 C. fat free sour cream
  • Place chicken in slow cooker.
  • In a bowl combine salsa, onions and curry powder; pour over chicken.
  • Cover with lid.
  • Cook on LOW for 8-10 hours or on HIGH for 5 hours.
  • Remove chicken to a serving platter; cover to keep warm, if needed.
  • Add sour cream to slow cooker; stir until well blended.
  • Serve over the chicken.

In the end, the chicken is so moist and ready to be eaten, but the sour cream sauce is an interesting addition.

The plan was to have a bunch of artfully placed chicken thighs on a platter. So with a master plan in mind and with tongs in hand, I went for the chicken. The more I tried to become one with the chicken, the more it hesitated, hence the splatters and fallen apart, moist chicken.

Here’s the huge pile of Slow Cooker Curry Chicken without sauce.

I served this with white rice which left plenty of room for imagination with sauce usage.

My husband put his chicken on his pile of rice and poured the sauce over both. I poured sauce over my chicken and enjoyed my rice mostly plain. My son wanted no part in the sauce.

Here’s an embarrassing little picture of my plate…

Okay, so now I’m going to break it down.

If you love the taste of curry powder, you’ll love this Slow Cooker Curry Chicken. I am undecided on the matter.

I now know 2 Tablespoons of curry powder was too large of an amount to introduce curry in.

I am a curry newbie. I’m discovering there are so many more kinds of curry than just curry powder. It’s quite amazing.

Some time I will be up for trying some real curry, but not for awhile though. I need a curry break.

Hmm. The rosemary is always calling to me, so I grabbed that bottle and poured out a handful, crushed it up and sprinkled it evenly over the chicken breasts.

Needs something else, so I shake on about 1 T minced garlic over the tops and bottoms of the chicken breasts and complete with a bit of black pepper.

Ahh, now its ready for the pan. Heat 2 T extra virgin olive oil in a non-stick pan. By the way the chicken stuck to it, I can tell the pan I used was not the right one for the job. Simply cook the chicken on medium high heat until the meat appears half cooked(3-4 mins).

Then flip it and repeat.

When I cook chicken I want to make sure its really cooked. So when the cooking time was complete, I flipped them one more time for extra browness.

Serve with any sides that sound good. I chose some white rice and corn.

And here it is: