Last night I made Chicken Curry for dinner and it was delish---and I invented the recipe myself! To be fair I have seen some chicken curry recipes that call for cream cheese, but nothing quite like what I made. I wanted to make something with a container of butternut squash soup that I've had in my cabinet for ages, then I though to add the cream cheese to make the dish a bit thicker. Here's the exact recipe, try it and let me know what you think!
Crock Pot Chicken Curry with Butternut Squash
YOU WILL NEED:
1 Crock Pot
4-5 boneless, skinless chicken breasts (throw em in frozen, even easier!)
1 container/can of butternut squash soup (I used V8 brand)
1/2 a container of whipped cream cheese (reg. cream cheese will work too!)
3-4 tablespoons of spicy curry powder
a few dashes of garlic powder
a few dashes of salt
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| A snapshot of the main ingredients |
DIRECTIONS:
Lay the frozen chicken breasts into the bottom of the crock pot. Mix the remaining ingredients together in a bowl and then pour over the chicken. Cook on low for about 8-9 hours. Shred the chicken with a fork right before you're ready to eat, and serve over couscous or rice. Enjoy!
I can't believe how great this turned out. My little man even loved it! If you're not a fan of spicy, regular curry powder should be fine. In my opinion, Indian food requires a bit of spicy-ness!
I can't wait to eat the leftovers for lunch today---yum. I'm also wearing my new shoes today, and an outfit that really feels like "me." When you wear someting unique to your specific personality but also that flatters, I think it makes the day go that much smoother.
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| Floral Top: Target. Wool Skirt: J. Crew. Tights: Borrowed from Peter Pan. Shoes: Old Navy. |
Does your wardrobe choices sometimes effect your day? Are YOU having a good Wednesday so far?
I think I'm going to have to try that recipe... it looks SO GOOD.
ReplyDeleteI totally almost bought them but chickened out.
ReplyDeleteI am SO going and getting a pair! They are adorable!
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