The perfect side dish to serve with ham, turkey, etc. is this. During the holidays, this dish is frequently requested! This can be prepared in advance, stored in the refrigerator, and then prepared as needed.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (14 ounce) can coconut milk
- 1 packet dry onion soup mix (such as Knorr® French Onion Soup Mix)
- 3 tablespoons curry powder, or to taste
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons ground cayenne pepper, or to taste
- 3 large skinless, boneless chicken breast halves — trimmed and cut into 1-inch pieces
- 1 cup green peas
- 2 cups sliced fresh mushrooms
Instructions
- Set the slow cooker to the High setting.
- Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
- In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
- Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.
Nutrition Facts
| Calories | 635 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 6 g |
| Protein | 45 g |
| Saturated Fat | 24 g |
| Sodium | 2231 mg |
| Sugars | 6 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made it a few times now. I always add extra curry and cayenne because we like it a bit spicier. This last time round, we had to replace the onion soup mix with canned. It turned out thinner but still quite delicious!
Could have put more curry in or a hotter one , but was totally enjoyable
I made this recipe exactly as directed except that I cut the cayenne pepper to one tsp, My husband liked it, but it just didn’t appeal very much to me. I don’t know why. I love spice and curry and just about all East Indian offerings. It just seemed a bit to heavy for me. I won’t be making this again. Sorry Keon.
Wow. What a delicious recipe. I did cut the curry back to 1 1/2 tablespoons as it was all I had on hand. Plenty spicy for us. Hubby loved this dish .
followed the recipe to the tee my husband said it may be his new favorite meal, I will definitely make this again
Stayed with the recipe except reduced cayenne to 1 teaspoon and added a bit more curry. Left out the added salt. It was really good. I will make this again.
Yes I made it on the stove and added more curry. Loved it am making it again.
My family loved it! I will definitely make this again.
Curry is not an exact science! My Indian acquaintances tell me it is “more like guidelines.” Keeping that in mind and after reading a bunch of reviews, I did change a few things. I added a whole pound of mushrooms, omitted peas but added 1/2 pound baby spinach, added 3 carrots, omitted cayenne. I had yellow curry paste on hand and used that for the curry (3 Tbls). I served it with rice, sour cream and hot stuff of choice (sri racha, pepper flakes, sambal). All 6 of my eclectic eaters thought this was a great meal with a good balance of flavors & textures. We will make it again.
Made the recipe exactly as listed, except only put 2 tbsp of curry — turned out great! Might reduce the amount of coconut milk slightly as it was a little runny, but otherwise no complaints. Definitely a recipe for those who like heat/spice with their meal!
I tried it last night I didn’t add the hot pepper because my household not a fan of spicy. It was a huge hit with the family only drawback is there was nothing left for me to take to work for lunch the next day
My husband loved it!
This recipe was easy to make and very delicious. My husband and guests enjoyed it very much. I was nervous but was encouraged by the outcome. I will certainly be making it again.
The flavour was fantastic but the heat was too much. Next time I make it I’ll use half the curry and half the cayenne that’s recommended
I would suggest using half the curry powder and cayenne pepper. You can always add more to taste, but it was too much for myself and my husband.
I followed the recipe exactly end it came out delicious I only cut down in the Cayenne pepper since I don’t like hot spices other than that it was perfect I would do it again
I’m not a huge fan of curry but my family is and I like trying new recipes and this was fantastic! Gone in the blink of an eye ! And yes, it is even better the next day. It is in rotation for sure!
Really good but we found it a little too spicy. I’m thinking next time I won’t use so much
My family really enjoyed this recepie, I will certainly make it again. I served it on basmati rice, with a side salad.
This was delicious. I will make it again. I didn’t change anything. It has a lot of heat from the cayenne and at first I thought It was too hot, but I added a little sour cream to mine. My husband loved it! I will make it the same way next time.
Very tasty. I was too lazy to saute the onions so threw them straight into the crockpot. I also added potatoes and carrots to make it more hearty. Even with these additions, it still had lots and lots of extra sauce. Next time I’ll throw in even more veggies. Didn’t have cayenne so used Franks Redhot Sauce. Perfect amount of heat. From other reviews, I’m glad I didn’t add the cayenne as I’m sure it would have been too spicey for my tastebuds. I cooked on low for a longer period.. Easy and tasty. I’ll definitely make again.