• four-5 boneless skinless hen breasts reduce in 1/2
  • 1 jar thick and chunky salsa 650 mL
  • 1 onion chopped
  • 2 Tbsp . Curry powder
  • 1/2 cup Cream Cheese half of of 250-g bathtub or stick


  1. Place hen in gradual cooker. Combine next 3 elements; pour over chicken. Cover with lid.
  2. Cook on LOW eight to ten hours (or on HIGH five hours).
  3. Stir in cream cheese, and location lid again on for any other 15 mins before giving it a final stir and serving.
  4. Serve with rice.
Recipe Notes
  • Tip: The warmness of your salsa will have an effect on the warmth of the curry. I decide upon Medium salsa with this recipe as Hot overpowers the curry flavour. Mild might be proper if you have youngsters who do now not like spicy warmness.
  • **The chook will shred while you stir inside the cream cheese, if you do no longer like that then take away the bird to a platter earlier than stirring in cream cheese into the sauce.
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