It’s fall. Time to break out the soup recipes and the slow cooker.
(Though I use my slow cooker all year long. It’s great in the summer because you don’t have to heat up the stove or oven.)
Since I’m such a slow cooker enthusiast, I thought I’d share with you some of my favorite go-to recipes.
I originally found this recipe on Fizzygrrl’s website. Her family does Curry Tuesday and makes different curry recipes ever week. As soon as I tried this one, I fell in deep, passionate love. It smells so freaking good while cooking.
Here’s how I do it (which is nearly the same as hers, but with a few modifications):
1 jar of salsa (Use whatever salsa tastes good to you. I’ve used Fizzygrrl’s suggestion of Newman’s Own’s medium salsa, but this would be a great place to change the flavor profile of the dish and make it NEW every time. Maybe Frontera’s tomatillo salsa? That might be fun?)
1 can of coconut milk
1 t. garlic powder
1 t. onion powder (who wants to chop an onion?)
3 T. curry powder (I like the Mariano’s kind that comes in the little envelope)
Blend all of that together in a blender. Pour it over…
3-4 boneless/skinless chicken breasts
Cook that shit until it’s falling apart, like 6-8 hours on low. Shred the chicken, stir it back into the curry sauce, serve over (brown) rice with some naan bread and veggies.
Easiest dinner on the planet.
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