Crock Pot Orange Curried Chicken

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 06/13/21
Curry chicken

Ravsky / Getty Images 

Prep: 20 mins
Cook: 6 hrs
Total: 6 hrs 20 mins
Servings: 4 to 6 servings

We adapted orange curried chicken to cook in the crock pot. This delicious recipe, using orange juice, bell peppers, onion, and curry powder, is a fabulous dish for company. The combination of textures and flavors in this wonderful recipe is simply superb. The orange juice adds a sweet and tart note to the complex and spicy curry powder. The bell peppers are sweet, and the chicken becomes meltingly tender and almost velvety when cooked this way. The combination of the low heat of the crockpot, the orange juice, and the curry powder really tenderizes the chicken.

We like to serve this recipe over hot cooked brown rice or wild rice. But you can also serve it over hot cooked pasta or even mashed potatoes or polenta. The recipe is versatile too. If you don't like bell peppers, use green beans or frozen baby peas (those should be added during the end of the cooking time so they don't overcook). 

Serve this dish with a nice green salad tossed with some mushrooms, and some brownies or a pecan pie for dessert. 

Ingredients

  • 1 onion, chopped

  • 1 yellow bell pepper, cut into 1-inch pieces

  • 1 green bell pepper, cut into 1-inch pieces

  • 1 clove garlic, minced

  • 1 cup orange juice

  • 1/4 cup water

  • 1/2 teaspoon salt

  • 2 teaspoons curry powder

  • 4 boneless, skinless chicken breasts

  • 3/4 cup  whipping cream

  • 3 tablespoons cornstarch

  • Chutney, for garnish

  • Curry powder, for garnish

  • Cashew pieces, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Spray a three-to-four-quart slow cooker with nonstick cooking spray.

  3. In the prepared crock pot, combine the onion, peppers, garlic, orange juice, water, salt, and curry powder and mix well.

  4. Top with the whole chicken breasts.

  5. Cover the slow cooker and cook on low for four hours.

  6. Remove the chicken from the crock pot with tongs and cut into strips.

  7. Return the chicken to the crock pot.

  8. Cook covered on low for two to three hours longer until chicken is thoroughly cooked.

  9. In a small bowl, combine the whipping cream and cornstarch and blend well with wire whisk until no lumps remain.

  10. Stir this mixture into crock pot.

  11. Turn the heat to high and cook for 15 to 20 minutes, stirring once, until the sauce thickens.

  12. Serve immediately over hot cooked rice with chutney, more curry powder, and condiments.

Tip

  • If you have a new, hotter cooking crock pot, cook on low for 5 to 6 hours. Check the chicken at four and a half hours to see if it is thoroughly cooked.
Nutrition Facts (per serving)
300 Calories
14g Fat
15g Carbs
27g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 300
% Daily Value*
Total Fat 14g 19%
Saturated Fat 8g 39%
Cholesterol 102mg 34%
Sodium 262mg 11%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 27g
Vitamin C 94mg 469%
Calcium 56mg 4%
Iron 2mg 9%
Potassium 476mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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