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Wednesday, January 14, 2015

Curry Chicken Stew ala ~DKBB~

Curry Chicken Stew ala ~DKBB~
(original recipe from

2 cans (14.5 oz. each) chicken broth
1 can (10.75 oz.) condensed cream of chicken soup, undiluted
1 tub Knorr concentrated chicken stock -or- 1 heaping Tbsp. Better Than Bouillon Chicken Base
4 garlic cloves, minced
1 Tbsp. curry powder
¼ tsp. salt
½ to 1 tsp. cayenne pepper
¼ to ½ tsp. white pepper
5 Tbsp. dried minced onion
4 boneless skinless chicken breasts
1 medium yellow pepper, diced
4 green onions, chopped (for garnish, if desired)
Hot cooked rice 
  • In a large bowl, combine the first nine ingredients and mix well.
  • Place chicken breasts and yellow pepper in a 5- or 6-qt. slow cooker; pour broth mixture over all.
  • Cook, covered, on low for 4 to 5 hours.
  • Remove chicken breasts and cool slightly; shred meat and return to slow cooker; heat through.
  • Serve with hot rice, placing 1 cup of rice into each soup bowl, then filling the bowl with the stew.
  • Garnish with chopped green onions, if desired.

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