Prep 10 mins
Cook 3 hrs
The only prep work is a little chopping--the crock pot does the rest and in only a few hours. No broccoli or cheese (unless you want to add them, but it doesn't need it). I double the curry powder since we have strong palates.
- 4 boneless skinless chicken breasts
- 1 (10 3/4 ounce) can cream of chicken soup (or Healthy Substitute for Cream of Chicken Soup)
- 1 cup mayonnaise
- 1⁄4 cup lemon juice
- 1 teaspoon curry powder
- 2 stalks celery
- 1 small onion
- Cut chicken, celery and onion into bite-size pieces and put in crock pot.
- Add rest of ingredients and stir to combine well.
- Cover and cook on high for 2-3 hours or low for 6-8 hours.
- Serve over rice or noodles.
This was very easy and quite tasty, although a little colourless and high in fat. Next time I think I will add some parsley for colour at the end. The lemon juice and mayonnaise gave the dish a really nice tang. I used low fat mayonnaise and used lower fat cream of chicken soup. I used two teaspoons of curry as we like stronger tastes as well. I cooked some egg noodles and added them into the crockpot for about five minutes prior to serving. I will definitely make this again, although not very often. Thanks for posting!
Delicious and so easy!! I followed the recipe for cream of chicken soup referenced above but substituted margerine and rice milk since I am dairy free, and it still came out great!
I do a lot of crockpot cooking because it's so fast and easy. Most of it turns out okay, but this one was absolutely delicious. It's go to be one of the best recipies I've ever tried in the crockpot. Yummy, yummy. I can't say enough good about it. At first, I was afraid the curry would be too overpowering, but I did everything in the recipe just like it says, except I didn't have celery and I used frozen chopped onion. We did it over pasta. This is definitely a keeper. Yum.