Thai Yellow Curry Chicken - Crock Pot Edition

I pulled out my crock pot yesterday and made one of our favourite meals. It is such an easy recipe and my family loves it!

Here's what I use but you can adjust it to what you like best:

• 5 to 6 boneless, skinless, chicken breasts cut into chunks
• 5 to 6 potatoes cut into chunks (I leave the skin on)
• 1 onion cut up

Spray pot, put chicken, potatoes and onion inside. Pour a bottle of thai yellow curry sauce over. Put the lid on and cook on high for approximately 4 hours or on low for approximately 8 hours.

Serve with rice and Naan bread. Green beans also go nicely with this meal.

I use the Compliments brand of Thai Yellow Curry sauce from Sobey's but I am sure each grocery store chain has something equivalent.

This meal lasts for at least two dinners, sometimes even three dinners. I am sure left-overs could be frozen as well.

A friend of mine also makes this same meal in her oven in a heavy duty pot.

NOTE: Me again (Feb. 6, 2010). I came across another chicken crock pot recipe and this recipe suggested cooking the chicken on low for 4 hours. I think my suggestion above of cooking on high for 4 hours might be too much. I have found that the chicken seems dry when cooked on high for 4 hours. I recently tried cooking on low for 4 hours and the chicken was cooked and it was tender and not dry. I would recommend using a lower setting. I should also add that I use chicken that is thawed. I have no idea how long you would need to cook it if it were put into the crock pot frozen.

Thanks for stopping by!