It’s 5 Ingredient Crock Pot Chicken Curry Soup

This 5 Ingredient Crock Pot Chicken Curry Soup is so flavorful and so healthy too! It only requires 5 ingredients. YEP! You read that right! 5 ingredients.

You can serve this recipe as a soup, or you can make it a little thicker and serve it as Massaman Curry over rice. My kids absolutely love this 5 Ingredient Crock Pot Chicken Curry Soup and ask for it regularly. You’re family will love it too!

I love to teach my kids about other cultures and curry is definitely a great way to teach your kids about foods from around the world. There are many different types of curry. Just look it up online and you’ll see that different countries use different spices and serve it with different meats and veggies. It’s actually quite interesting.

Before we get cooking, let’s talk about slow cookers, shall we? Not all slow cookers are created equal. I’ve had my fair share of them, but I’ve finally found my favorite. It’s a Crock Pot brand Cook and Carry Oval 6 quart and it is programmable. You can latch the lid closed for easy transportation. I don’t know about you, but I am taking my Crock Pot to all sorts of pot luck dinners and that lid has saved my life. You really need to check it out. You can learn more about my crock pot HERE on amazon. (affiliate link)

But you are not here for a history lesson or for me to tell you about my slow cooker, are you? You want the yummy, EASY recipe, right? Your wish is my command.

5 Ingredient Crock Pot Chicken Curry Soup

• 4 chicken breasts, diced
• 2 – 13 1/2 oz. cans coconut milk
• 4 large carrots sliced on an angle
• 4 or 5 potatoes peeled and diced (you can use any type of potato)
• 2 tablespoons curry powder
• 1 cup water
• peanuts (optional)
• coconut (optional)

Combine coconut milk and water in the crock pot. Stir in curry powder, chicken, carrots, and potatoes. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Ladle soup into bowls and garnish with peanuts and coconut if desired. Serve with warm Naan Bread. Alternately, you can serve over rice.

You will add this recipe to your menu after you try it. It’s so delicious and the flavor is just right. I have eaten at many Thai restaurants, and this recipe tastes just like the Massaman Curry I order there.

Here is a printable version for your convenience.

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Be sure to head over to my blog at Tips From a Typical Mom and get more family friendly recipes, free printables, parenting tips, product reviews, and family fun activities. While you’re at it you might as well follow me on Pinterest too!

Check out some of my most popular posts:

Annette’s Potato Soup

How to Organize Your Home in Just 6 Days!

7 Tips for Stressed Out Moms

Thanks for stopping by everyone! I hope you enjoy the rest of the winter with your family eating all sorts of yummy soups!

Love, Annette

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Turned out, it was an awesome gift! My husband noticed that I like to have the windows and doors open as often as possible. So he bought me a storm door, so that I could have the door open. The glass even slid down on the top half and pulled down a screen, so I could even get fresh air in the nicer weather.
This makes me seem ancient, but another gift from him I thought I didn’t want was a CD player that could hold 60 CD’s (Loving my iTunes these days!). Wasn’t on my wish list. He noticed that I have music on all the time, so thought I would enjoy the continuous music. He was right. It was perfect! I used that thing every day until technology made it obsolete!

When I was approached by Crock Pot to see if I would like to try out their new web enabled slow cooker which allows you to adjust the settings from any smart device, I thought, I could use a new Crock Pot. Don’t know why I would need the web. I mean, the best part about crock pot cooking is that it is so easy. You set it and just forget about it. And forget about it is what I did.I threw everything together for this Easy Molten chocolate Lava Cake and put it into my fancy new Wemo Crock Pot. And as I drove away to take my daughter to school, I realized I had forgotten to start the Crock Pot. No worries, I handed her my phone and while I drove, she used my phone to set the Crock Pot to low and set the timer for three hours. Phew! This chocolate comfort food was still going to be ready when we got back from practice.

But, practice took longer than I thought. My hubby called to say that the cake looked done and with a touch of panic in his voice said, “What do you want me to do?” Since I already had my smart phone in hand, I told him, “Don’t worry, hon. I got this.”Once again, it turned out that something I thought I wouldn’t use, is pretty darn convenient! It is easy to set up too. Just download the app to any smart device and follow the instructions. Once it is set up, you can adjust your Crock Pot to suit your changing schedule, or save the day when you forget to start it in the first place! And it gives you a count down  and tells you when dinner (or in this case, dessert.) will be done. When you get yours, I recommend your first recipe be this Easy Molten Chocolate Lava Cake. It is made of chocolate, chocolate and chocolate! Chocolate cake, chocolate pudding, and chocolate chips. Triple chocolate threat is my kind of Crock Pot cooking! I recommend lining your Crock Pot with either parchment paper or Crock Pot liner for easy cleanup.

This cake I found at the Crockin’ Girls makes its own chocolate sauce, it’s that good! Its like magic, the way the cake batter starts on bottom and rises to top. When it is done, there will be little tunnels of bubbling chocolate lava bursting through the top layer of cake. Rich and ooey gooey it is best over ice cream and topped with fresh whipped cream.

This pin rocks!

Want to win a Wemo Crock Pot for yourself? We are running a giveaway exclusively for our Instagram followers. Join us on Instagram and tag a friend to our Crock Pot photo by Tuesday September 22 to enter. You may enter as often as you like. This Crock Pot is not yet available in stores. You can be the first!

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Easy Molten Chocolate Lava Cake

Ingredients

• 1 box chocolate cake mix
• eggs oil, and water according to box instructions
• 2 cups milk
• 1 small box instant chocolate pudding
• 1 12 ounce package semi-sweet chocolate chips

Instructions

• For easy cleanup, line Crock Pot with parchment paper or slow cooker liner found near ziploc bags in the grocery store.
• Prepare cake batter according to cake mix instructions on the box and pour into slow cooker.
• Whisk milk and chocolate pudding mix until thoroughly combined. Pour over cake mix.
• Empty the bag of chocolate chips over the cake and pudding.
• Set Crock Pot to low for 3 hours.
• Cake is done when top is just barely set and there are tunnels of bubbling chocolate sauce breaking the surface. May require more time based on temperature ands size of your Crock Pot.

This is a sponsored post. I received a free Wemo Crockpot as compensation. I do not recommend any product that I do not truly love,  and this is really rather nifty!

 This post has been shared with: Tatertots and Jello, Whipperberry, and Living Well Spending Less

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• Place chicken in the bottom of a slow cooker.
• Mix together the honey, garlic, soy sauce, and ketchup. Add the onions and pour over the chicken.
• Cover and cook on high 3-4 hours or low 5-6 hours until chicken is cooked through and tender.
• Remove chicken to a plate and cover to keep from drying out.
• Mix together the cornstarch and water. Pour into slow cooker and stir. Turn to high if not already on it. Replace lid and let it go for 30 minutes until thickened.
• Cut up or shred chicken and place back in the slow cooker; stir and turn to low or warm and replace lid until ready to serve.
• Serve over rice and garnish with parsley if desired.

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One of my favorite things about growing up in Southern California was all the good Mexican food. My favorite places to get good Mexican food were always hole in the wall places. They seemed to be the most authentic. I had my own personal criteria for what made an authentic Mexican restaurant. Criteria number 1 was that beef was shredded, not ground. Maybe it is just my personal preference, but never have I been to a really great Mexican restaurant and been served any dish with ground beef in it. My second criteria was freshly made tortillas. If they came out of a plastic bag, I was out of there.

On a recent road trip through Idaho, I was using my smartphone to find someplace to eat. I found a Mexican place that got great recommendations on Yelp. I decided to give it a try. When we walked in, I found that this little hole in the wall met criteria number 3. When I walk in, I want it to feel like I just crossed the border. From the decor, to the menu and especially the customers, these are key indicators to me of authenticity. So now I bring you this recipe. Mango BBQ Brisket and Brie Quesadillas. Criteria number 1, no ground beef. Beef should be shredded. Criteria number 2 was met by making my own tortillas. Our recipe for tortillas is amazing and way easier than you think! Other than that there is nothing authentically Mexican about this Quesadilla. Mango and Brie? Sorry, but I gotta keep it real. Still, when I saw this from Smells Like Home on Pinterest, I was so intrigued. Her blog is beautiful. You just gotta check out her site.And real this is. As in real good. Or real tasty. And real easy to make. The flavors of the sassy Mango BBQ Sauce paired with the smoothness of the creamy Brie are amazing! This is a great spin on quesadillas, authentic or not. I have found that I can freeze any leftover meat and pull it out later for an easy dinner, light on prep. It is also a versatile recipe that can be cooked in the skillet and works just as well on the grill. Authentically Mexican, maybe not. Authentically good, definitely. So keep your cool, authentic or not…

This pin rocks!

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Mango BBQ Brisket and Brie Quesadillas

Ingredients

Brisket

• 1 3lb beef brisket
• Kosher salt and freshly ground black pepper
• 1 tsp chili powder
• 2 cloves garlic
• 1 12oz can cola drink

Mango BBQ Sauce

• 3 tbsp olive oil
• 1 yellow onion diced
• 5 cloves garlic minced
• 1 cup ketchup
• 1/4 cup freshly squeezed lemon juice
• 3 tbsp Worchestershire sauce
• 2 tsp Creole mustard
• 1 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup bottled mango chutney

Quesadillas

• 8 8 inch flour tortillas
• 8 oz Brie cheese thinly sliced, with rind left on
• 1 cup shredded Monterey Jack cheese
• Cilantro for garnish

Instructions

Brisket

• Rub the meat with salt, pepper, chili powder, and garlic.
• Place brisket in the crockpot and pour the Cola over the top.
• Cook on low for 8 hours.
• Remove from the crockpot and let rest for 15 minutes.
• Slice against the grain (1/8-1/4 inch thick).

BBQ Sauce

• Heat olive oil in a 2-qt sauce pan.
• Saute onions for 5 minutes.
• Add garlic and cook until fragrant.
• Stir in the remaining ingredients and simmer for 5 minutes.
• Transfer to a blender or food processor and run until smooth.

Quesadillas

• Heat a griddle or large pan over medium or preheat grill.
• Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
• Top with a spoonful or two of barbecue sauce and fold the other half over.
• Place in skillet on medium or on the heated grill (brushing the tortilla with oil will prevent sticking).
• Cook until the bottom is crisp and flip over.
• Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.
• Garnish with cilantro.

For some more Mexican “inspired” meals click on any of these photos:

We’re sharing this post with:

Living Well Spending Less

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I  love Valentine’s Day. Love, LOVE Valentine’s Day. As soon as Christmas is over, I start looking forward to our family Valentine’s dinner. We have a candlelit dinner, with Easy Chocolate Caramel Fondue.

I am not that sorely tempted by Halloween Candy. But homemade candy…watch out! That does me in! I kinda made myself sick testing these two recipes, and it was totally worth it. So good. I have this silly notion that if I combine chocolate with peanuts, the protein will balance out the sugar. The theory doesn’t hold, but it makes me feel better when I indulge. And indulge you will when you taste these two great recipes that will be a perfect treat for your Valentine.
What I love about these two  recipes is that you can make a big batch in the crock pot (I love my crockpot and this is the one that I love!) and have 150 or more pieces of candy ready with only an hours worth of effort. So spread the love! Let all the people you care about get a special homemade Valentine gift from you! Nothing says it better than chocolate covered peanuts, right? It all started when I saw a pin for crock pot candy. What a great idea. The crock pot will melt the chocolate and it will stay melted while making the candy. I love this method found at Just a Pinch. After trying and loving this method, I adapted one of my own recipes and loved the results there as well. So today, you get a twofer! Two recipes for one.

And guess what? They both Rock!

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Crock Pot Candy - Original Recipe

Author Adapted by Made From Pinterest

Ingredients

• 2 16 oz jar roasted salted peanuts
• 1 12 oz. package semi-sweet chocolate chips
• 1 bar 4ozs. sweetened german chocolate (green packaging), broken into pieces 3 lbs. (two 24oz pkgs.) white almond bark, broken into pieces. (I found this at Walmart during the holiday season - You can use vanilla candy melts as well)

Instructions

• Put ingredients into a 4 or 5-quart crockpot in order as listed. Peanuts, chocolate chips, german chocolate, white almond bark.
• Cover and cook on LOWEST setting for 3 hours. DO NOT remove lid! Turn to warm and allow to cool slightly. Mixture will not be melted but will be soft.
• Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto parchment paper.
• Let cool thoroughly. Makes approximately 150 – 170 pieces.

We are happy to link this post to these great blogs: Lamberts Lately  – Living Well, Spending Less – Live, Laugh, Rowe – 52 Mantels – A Glimpse Inside – What’s Cooking Love

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I tried to reduce my financial stress several years ago by experiencing Black Friday. I did it once. Never again. I stood in line forever at o’dark 30 in the cold to get into Walmart. I was such a newbie I didn’t even know what was on sale. I was just going to go in and browse for good deals. I know, those of you who are great at the whole Black Friday thing are cringing. This was a major blunder. Doesn’t matter, even if I had planned ahead like I should have, I wouldn’t have lasted long. There was a group who had come late and hung around the front doors and blended in with the crowd when the doors opened. One woman was so irate about it, she was approaching people she found guilty of the crime of line cutting and unleashing her wrath. I was one of those people. I was not a line cutter, but she found me guilty and either way the experience ended Black Friday shopping for me.

I prefer shopping online while the smell of Sugar and Spice Pecans fill my home, and calm my senses.

These pecans cook in the crock pot for 2-3 hours with an occasional stir, and I am openly admitting I tasted them at every stage of process. (I love my crockpot and this is the one that I love!) It was all good, but the finished product really wins the prize. It is the kind of thing where you think you are just having a few and then notice you have downed half the bowl. Leave these out at a party and they won’t be around long.

Thanks to the Gingerbread Blog for pointing me to this recipe because…

These pecans Rock!

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Sugar and Spice Pecans

Ingredients

• 16 ounces pecans or walnut halves
• 1/2 cup butter - melted
• 1/2 cup powdered sugar
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger

Instructions

• Fifteen minutes ahead, turn slow cooker to high.
• When slow cooker is hot, stir together nuts and butter. Sprinkle powdered sugar over the nuts in batches, stirring to blend and coat evenly. After cooking on high with lid on for another 15 minutes,reduce the heat to low and remove lid.
• Cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
• Transfer the nuts to a bowl.
• In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
• Let cool before serving.

For more stress busting recipes try:

This post has been linked to these fun sites! – What’s Cooking Love – A Glimpse Inside Blog – Life With the Crust Cut Off – 52 Mantels – Life, Laugh, Rowe – Lamberts Lately– Living Well Spending Less – The Frugal Girls – The Pin Junkie

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The thing is, sometimes it worked! I learned to like foods I would not have tried based on appearance. But sometimes it didn’t work. Need I spell Ghoulash again? I really wanted to like this recipe for Creamy Italian Chicken. I had seen it all over Pinterest by several blogs. It looked so creamy and comforting and good. But, alas, I was not the only one unconvinced that this recipe was a winner. It wasn’t bad. We ate it. It definitely was not Ghoulash. Much better than that! But it tasted….processed…salty? I know a meal is a family winner when the kids are willing to eat leftovers. This hung out in the fridge way past it’s expiration date. And those were some days when there was not much else to pick from. Pretty telling when teenagers are willing to cook for themselves rather than the ease of warming food in the microwave. Bummer! Doesn’t mean you shouldn’t try it. Debbie does like Ghoulash after all.

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Creamy Italian Chicken

Author Recipe adapted by MadeFromPinterest.net

Ingredients

• 4 boneless skinless chicken breasts
• 2 cans cream of chicken soup
• 8 ounces cream cheese cubed
• 1 packet italian dresssing

Instructions

• Put all the ingredients together in the crock pot and cook on low for 4-6 hours. Cube or shred chicken and serve over rice or pasta.

For our family, this pin Flopped!

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There was a time when I wanted my mom to be different than she is. In elementary school there was a group of popular girls whose moms were all friends. These moms were super cute and in style. They were young moms, all these girls were first born children. These moms were major players in the PTA. We had just moved, I was new to this school and I so wanted to get in with this group  of popular girls. So I begged my mom to join the PTA thinking that would be my “in”. She finally relented and joined, even though that was totally not her thing. My mom is a petite tomboy. I am her third child, and there is a bit of a gap between Tracy (the Middle child) and myself (the Baby of the Family). So my mom was a little older and wiser than these moms. Mom would much rather go to a baseball game than a movie. The first thing my mom got involved with as a new member of the PTA was a bake sale. We all lined up at recess behind the table of delicious homemade goodies.

The kids all began to crowd the table. Before the sweet voiced cool moms knew it, there was some thievery going on. Some cookies disappeared. These women were appalled and tried to handle the situation, but it was not working. So, my mom took the situation in hand. Oh, how embarrassing! She stood up on a chair and yelled in a drill sergeant voice, “Everybody in a single file line, NOW! I mean you! and you! and you! MOVE IT! MOVE IT! MOVE IT!” As she stepped down from the chair, the other moms dropped their gaze and no longer would make eye contact with her. The kids began to ask whose mother that was. When that question made it down to me, I said, “No idea. Couldn’t tell ya.” and then I said I needed to go to the bathroom. My plan was to hide in there for the rest of recess.
Finally, someone put two and two together and figured out she was my mom. That girl came and told me they all knew that was my mom and that I should come outside and see what was going on. That sounded horrifying, but something in her voice told me it wouldn’t be bad. What did I find when I came out? All the pretty, tall, cool, young moms were gone. And all the kids were around my mom. She was teaching them how to play handball. And they loved her! I heard phrases floating around like this one, “I wish I had a mom like that!” That is when I realized I had blown it. What was I hiding from? I was hiding from AWESOME! My mom is awesome. She has taught this girly girl about the freedom to be yourself. She has taught me how good it feels to not feel you always have to wear makeup. She didn’t mind getting dirty, or sweaty, if it meant having fun with us girls. That night at dinner, I told her she could quit the PTA if she wanted. She was thrilled. She hated it. I never was part of that popular crowd. And it was okay. I have a great mom instead.

If you have not yet branched out and tried this Indian (or English, I am confused on the origin of this dish) food, stop hiding from AWESOME! This dish was such a nice change from standard crock pot fare. (I love my crock and this is the one that I love!)
It makes enough to feed a crowd, and it is a crowd pleaser! It fills the house with a wonderful smell. It was so nice to come home to after a busy day. I like to serve this Chicken Tikka Masala with basmati rice. And some Naan is wonderful! Naan is an Indian style flat bread. I get mine at Trader Joe’s or Stonefire brand at the grocery store. Most grocery stores have a few varieties and garlic is my favorite, to be sure. Heat the bread in a skillet or put it on a cookie sheet and warm it in the oven. Don’t be afraid of AWESOME! This is a great recipe. Thank you to Table For Two for sharing this wonderful pin. It really caught my eye and….

this pin rocked my taste buds!

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Crock Pot Chicken Tikka Masala

Ingredients

• 8 boneless skinless chicken tenderloins, or 5 boneless, skinless breasts (approximately 3 lbs)
• 4 cloves of minced garlic
• 2 Tbsp fresh ginger minced
• 1 29 oz can of tomato sauce
• 1 1/2 cps plain yogurt
• 2 Tbsp Olive oil
• 2 Tbsp Garam masala psst! it's in the spice aisle. It is totally worth it.
• 1 Tbsp cumin
• 1/2 Tbsp paprika
• 2 tsp salt or to taste
• 3/4 tsp cinnamon
• 3/4 tsp fresh ground black pepper
• 1-3 tsp cayenne pepper I did one
• 2 bay leaves
• 1 cup heavy cream
• 3 tbsp cornstarch

Instructions

• Place everything up to the bay leaves in a large mixing bowl and stir together. Mix to coat chicken.
• Place in the insert of the crock pot and add the two bay leaves.
• Cover and cook for 8 hours on low or 4 hours on high. (I always like low and slow better)
• Before serving, whisk together heavy cream and corn starch, then pour the mixture into the crock pot and gently stir. Let cook an additional 20 minutes to thicken.
• Serve over bed of rice. (I suggest basmati rice. And some Naan is a great addition to the meal.)

You may also want to try one of these rockin’ crock pot meals we have tested: Missisipi Roast, Slow Cooker Honey Parmesan Pot Roast, or Slow Cooked Pork Chops.
Linked today with: Not Your Ordinary Recipes, Simply Sweet Home, Thirty Handmade Days, Living Well Spending Less, The Pin Junkie, Serenity Now Blog, French Country Cottage, The Frugal Girls, While He Was Napping, Romantic Home, The Answer is Chocolate, Simply Designing, Shaken Together Life, Naptime Crafters, Truly Lovely Blog, Chic on a Shoestring Budget, Shabby Nest

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There is an old story about a father who asks his three daughters how much they love him. There are several versions, but it goes something like this: One answers, “As I love my life.”. The next answers, “Better than anything in the world.”. The third answers (I really like this girl), “as meat loves salt.”. He doesn’t like the answer of the third daughter, and throws her out. After a series of events, she serves her father a meal in disguise. She makes sure none of the meat has any salt. He complains that the food tastes awful and inquires what is the matter with the meat? She replies, it has not been salted. He then begins to cry, because for the first time, he understands that the third daughter loved him best. She then reveals herself, and they are happily reunited.

That girls knows her food. She is not kidding. Meat does love salt. Especially beef. And this recipe for pot roast has just the right amount of salt and seasonings. Crock pot meals are so nice aren’t they? When I walk in the door after a busy day to the smell of something in the slow cooker, it is such a relief. (I love my crockpot and this is the one that I love!)

This is the type of meal you can count on to satisfy. Better than a Snicker’s bar. Although that would make a great dessert if you are in a hurry. This terrific recipe from You’re Too Crafty is a busy day lifesaver.

Show your family you love them like meat loves salt by making this easy 5 ingredient pot roast. They will understand when they taste it.

If you love Crock Pot cooking for tender meat you should also try Mississippi Roast or Slow Cooker Parmesan Honey Pork Roast.

This Pin Rocks!

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Best Pot Roast Recipe

Ingredients

• McCormicks slower cooker Savory Pot Roast season packet
• An Au Jus packet
• A Can of Pepsi we use Coke because we always have coke in our house
• And Boneless Chuck Roast - Mine was a 3-4 lb roast.
• and your crock pot

Instructions

• Mix one cup water and the Savory Pot Roast season packet.
• Place meat in slow cooker and pour mixture over top of roast.
• Add the can of Pepsi or Coke.
• Cook for 8 hours on low or 4 hours on high.
• Just before serving sprinkle Au Jus packet over the top (I preferred the Aus Ju mixed in with the liquid. It made a nice gravy.).
• Slice and serve.

Linking with these fun sites today: Tatertots and jello – What’s Cooking with Ruthie – I am Addicted To Recipes – The Plaid and Paisley Kitchen – Salt Tree – Flour Me With Love – Chef In Training – The Recipe Critic – Make Ahead Meals for Busy Moms – Jam Hands – Hun What’s For Dinner? – Mandy’s Recipe Box – Homework – A Bowl Full of Lemons – The Rustic Pig – Cornerstone Confessions

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