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The ingredients needed to cook My Creamy Chicken Curry with Rice (Crock-Pot):
- Get 2-3 slices cooked bacon
- Take 4 skinless boneless chicken tenderloins
- Provide 2 (10.5) once cans cream of mushroom soup
- Use 14.5 ounce can chicken broth or chicken soup base
- Prepare 1 small white onion, chopped
- Get 2 tsp curry powder
- You need 1 tbsp worcestershire sauce
- Get 2 cups uncooked long grain rice
- Use 1 S&B mild curry block –> just 1 slice (optional)
- Use 1/2 tsp crushed red pepper (optional)
Instructions to make My Creamy Chicken Curry with Rice (Crock-Pot):
- Preheat oven to 400 degrees and cook your bacon for 15 minutes or until done.
- Chop up bacon and add it to the slow cooker.
- Combine all the ingredients in your slow cooker.
- You can add a bag of frozen carrots to your curry as well.
- S&B Golden Curry. I add it for that additional kick. But it's (Optional).
- Cover and cook on low 8-10 hours or on high for 4-5 hours.
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