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

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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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The first time I tried Artichoke Dip (or a version of it) was Cheddar’s Spinach Artichoke Dip. I could not believe two things I had turned my nose up on as a kid, spinach and artichokes, could bring this incredible tangy cheesy goodness. I was hooked so when I saw a recipe for artichoke dip in the slow cooker in my Entertaining: Eat, Drink, and Be Merry cookbook I knew I had to make it. And like a cherry on top I was so happy it was in the slow cooker!

Print

Slow Cooker Artichoke Dip

Author Penney Lane

Ingredients

• 2 12 oz. jars artichoke hearts drained and chopped
• 2 cups shredded mozzarella cheese
• 1 1/2 cups shredded Parmesan cheese
• 1 1/2 cups mayonnaise
• 1/2 cup diced onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes

Instructions

• Add all ingredients to a small slow cooker.
• Stir to thoroughly combine.
• Cover and cook on low for 2 hours.
• Serve warm with pita bread, pita chips, or tortilla chips.

The recipe just says for the artichokes to be chopped, but I gave mine a quick couple of pulses in the food processor to make sure there were no big chunks. I also added the S&P and the crushed red pepper flakes, which was also in the Cheddar’s dip and the small kick is a nice pair to the rich cheese. You can also use purple onions instead of white if you want a pop of color. I had white on hand.

This Slow Cooker artichoke dip has gone in my spiral notebook of go to recipes for parties or get togethers. (I saw Giada had one on her show and figured if it worked for her….) It is so easy to put together and then two hours later have a beautiful flavorful dip that is sure to be a hit at parties or just as a snack for the family. Make this restaurant favorite at home and stop by Penney Lane for more easy recipes and while you’re there be sure and sign up for my weekly newsletter for cooking tips, recipes, and subscriber exclusives.

You might also like:

Cheesy Bean Dip Skillet

Chili Cheese Dip

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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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I’m so blue-hoohoohoo. Actually, I am really happy. Last night I got email from my son who is on a mission for our church and hearing from him made my day! We were able to email back and forth for an hour. After making this Blueberry Balsamic Glazed Slow Cooker Pork Tenderloin, it had me thinking about how when he was little he and his sister loved Madame Blueberry from Veggie Tales. She was so blue because she didn’t have all the latest and greatest things. Eventually she learned that things did not bring her joy, that when she was grateful for the things she had, she was happier, and her relationships with people she loves are the most important things to have. Great message as we approach Thanksgiving. I love this holiday because no matter what religion, culture, or llifestyle you live, in America, we all celebrate Thanksgiving. And a season of giving thanks before all the Christmas shopping is a good reminder of what is most important. I like that. Plus, the food is good. Food like Sweet Potato Souffle and Pumpkin Crunch Cake with Cream Cheese Frosting.

Madame Blueberry might not like this recipe, but it is amazing. When we were approached by the U.S. Highbush Blueberry Council about a “Blueberries Meet Their Match” contest calling for recipes using blueberries, I knew exactly what I wanted to make.  You can see more recipes with blueberries on their  site at Little Blue Dynamos. Blueberries are one of the things I am grateful for. Love ’em. And in this recipe they really shine. This is so beautiful, simple to make, and the glaze. THE GLAZE! It is silky, sweet, tart, perfect. I like to have some pork tenderloin with my glaze. But I am not being fair to the pork here. Rubbed with a simple combination of salt, pepper, fresh garlic and fresh rosemary, it is a star in its own right. Slow cooked the pork stays tender and moist. It almost falls apart on its own.  (I love my crockpot and this is the one that I love!)

I am slightly embarrassed that I am well qualified to tell you this tastes good cold straight from the fridge in the morning. That little burst of blueberry drenched in silky glaze is like mmmm!mmm!mm! I want to put this blueberry glaze on everything.

Print

Balsamic Blueberry Glazed Slow Cooker Pork Tenderloin

Servings 6

Author Adapted from Laurassweetspot.com

Ingredients

• 2 pound pork tenderloin
• 1 teaspoon fresh rosemary chopped fine
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic minced
• 1/2 cup water
• 1/2 cup brown sugar
• 1 Tablespoon Cornstarch
• 1/4 cup Balsamic Vinegar
• 1/2 cup water
• 2 Tablespoons soy sauce
• 1 cup fresh blueberries

Instructions

• In a small bowl, combine rosemary, salt pepper and garlic. Rub over tenderloin.
• Pour 1/2 cup of water in the slow cooker and add the tenderloin. Cook on low for 5-6 hours.
• While tenderloin is cooking, in a small pan whisk together brown sugar, cornstarch balsamic vinegar, water and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Add blueberries and simmer until warm, about 2 minutes.
• When tenderloin is done, remove from slow cooker and let rest 5 minutes. Drizzle glaze over tenderloin.
• Slice and serve.

May your Thanksgiving be filled with good food, good times, blueberries and not the blues. Enjoy!

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