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**Slow Cooker Indian Chicken Balti

Slow Cooker Indian Curry Chicken

  • Cooking Time:

    4–6 hours on Low or 2–3 hours on High
  • Servings:

    4 or 6


4 or 6 chick­en breasts, bone­less, skin­less, chopped
1 tsp. chili pow­der
1 1⁄2 tsp. garam masala
1 tsp. minced gar­lic
3 T. toma­to puree
2 T. Greek yogurt
2 T. man­go chut­ney
1 tsp. salt
1⁄2 tsp. sug­ar
2 green chilies, chopped
2 T. corian­der, fresh, chopped
2 T. cream

Serv­ing a great Chick­en dish is always delight­ful. I know you will enjoy this recipe for Slow Cook­er Indi­an Cur­ry Chick­en!

  1. Mix toma­to puree, yogurt, garam masala, chili pow­der, gar­lic, man­go chut­ney, salt and sug­ar.
  2. Place chopped chick­en and a lit­tle water into slow cook­er.
  3. Cov­er chick­en with sauce and crock for 4–6 hours on Low or 2–3 hours on High.
  4. Com­bine chill­ies, corian­der and cream, stir­ring well and pour over chick­en to crock for an addi­tion­al 20–30 min­utes, until warmed through.
  5. Sauce may be a lit­tle thick, add water for your desired con­sis­ten­cy.

Serve over rice and/or naan bread.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!



Nutri­tion facts for serv­ing “6”!

**Chicken Balti nutrition facts

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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