Crock Pot Orange Curry Chicken Recipes

Steps:

• Toss together all the pilaf ingredients except the chicken stock.
• Spread the pilaf in the bottom of a 6 qt, oval crock pot.
• Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
• Place the chickens into the crock pot on top of the pilaf.
• Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
• Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
• Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.

Steps:

• PREPARATION:.
• In 3-4 quart crock pot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
• In small bowl, combine whipping cream and cornstarch and blend with wire whisk.
• Stir into crock pot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and cashews.

Steps:

• Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

Steps:

• 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.

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

Steps:

• Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
• Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.