PHOTO COURTESY OF AMAZON.COM
There are two things I absolutely love: 1.) Chicken curry and 2.) Finding uses for the crock pot I rarely touch. This DELICIOUS recipe achieves both in an easy, tasty, sweet and salty solution for weeknight dinner, or a feast for plenty of friends. It’s one of my favorite go-to recipes. The portions listed below make an absolute ton of food, enough for 6–8 people or even more, or enough for a small family leaving infinite leftovers (score)!
As much as I adore curry, I usually steer clear of the recipes because the ingredient lists are just way too exotic and endless for my cooking habits on a typical evening. Trader Joe’s bottled Thai Yellow Curry Sauce directly addresses this quandary. Throw in some chicken, veggies, and peanuts and raisins to finish it off—all piled on Trader Joe’s Organic Jasmine Rice—and you have yourself one serious winner! Here are the deets!
What You’ll Need:
- 4–6 chicken breasts (Trader Joe’s All Natural Chicken, Boneless Skinless Breasts)
- 2 bottles Trader Joe’s Thai Yellow Curry Sauce (no TJ’s near you? Buy it on Amazon and use generic ingredients for the rest!)
- 2 Russett potatoes
- 1 medium yellow onion
- 5–6 Trader Joe’s Organic Whole Carrots
- Trader Joe’s Roasted & Salted Peanuts
- Trader Joe’s California Thompson Seedless Raisins (Sundried Naturally)
- Trader Joe’s Organic Jasmine Rice (frozen section, three bags sold in one box; one bag serves two)
What You’ll Do:
1. Pull out the crock pot.
2. Layer chicken breasts in the bottom.
3. Chop carrots into small discs; peel potatoes and cut into one-inch cubes; slice onions into relatively small pieces; throw all on top of the chicken.
4. Pour two bottles of curry sauce over everything.
5. Cook on low for 8–9 hours.
6. When the crock pot timer goes off, it’s time to dig in, shred and stir! Using two forks, dive in and start pulling the chicken apart into shredded pieces. As you do, stir it all in with the vegetables, making sure the sauce soaks well into everything.
It’s ugly; don’t be scared. I promise it’s completely delicious.
7. Right before serving, throw in handfuls of peanuts and raisins—in amounts totally based on your preference; I go a little CRAZY here because it’s the best part!!!—and stir.
8. Heat up the rice in the microwave.
9. Serve up curry on top of rice & enjoy!
As a final note, curry is incredibly versatile. You could easily use additional/alternative veggies or even fruits (bell peppers or apple) or toppings (shaved coconut or fresh cilantro).
Wait! As one more note, if you prefer, you could cut the chicken into chunks beforehand, rather than going the “shred” route.
Stephanie – does the curry taste like the ones at the restaurant!? if so, you are my hero – I can make the dish at home – because like you, I cannot muster myself up to buy all those ingredients just to make some curry!
Hi Cara! Hahaha, right?! 🙂 I can barely get to TJ’s and Target in one week, let alone a special market for crazy spices!! This is truly an awesome at-home replica… The only difference I’d note between this and restaurant curry is that this one has less spiciness! It has plenty of flavor but isn’t necessarily spicy, like some I’ve had! TJ’s also has a red curry sauce that might have a little more kick… I’m definitely going to try that soon, too! I hope that helps! Let me know if you try it! 🙂
How much does this recipe feed?
Hi Breann! It feeds 6-8 with generous helpings 🙂 Hope that helps!!
Great recipe! Very simple and delicious. Thanks for sharing!
Hi Stephanie!!
I don’t often leave comments but this is just wonderful!! I’ve made it several times now and it even works with frozen chicken breasts!!
I love finding uses for my crockpot and this will be a winner indefinitely!
Thanks!!
Mimi
Hi Mimi! Oh my goodness, I am so happy to hear this; thank you SO much for commenting, and I am so excited to learn that it works with frozen chicken breasts, too! I am 100% trying that ASAP! Super stoked to hear you love it as much as I do! And you are so welcome : ) XOXO!
I did something similar, my recipe was using boneless skinless chicken thighs, two bottles of yellow curry sauce, one can of reduced fat cocounut milk, about two large carrots, baby white potatoes, one can of organic garbanzo beans and a bottle of Trader Joes indonesian salsa. The salsa gives you a lot more flavor than the curry sauce alone and the coconut milk adds a creaminess that is missing in the curry sauce. The curry sauce is a much too watery on its own.
https://www.amazon.com/Trader-Joes-Sambal-Matah-Indonesian/dp/B00QBB22EO
I have this in the crockpot for tonight’s dinner. Can’t wait to try it! What would you think about adding a can of coconut milk to this?
Oh my goodness… Crystal, that sounds amazing! Have you tried that yet?! I definitely am next time!
Great recipe! I used some of the recommendations that Stephen Dunkle had and a few more modifications. I cut the chicken into chuncks instead of whole. I added the Indonesian salsa and 1/2 can coconut cream(grabbed wrong thing at trader joes). I added frozen pineapple chuncks and 2 cut up summer squash in the last 30 minutes. I took 1/4 cup liquid and 1 TBSP cornstarch to thicken a bit and added back to crockpot. I had to skim some of the oil from the Indonesian salsa off at the end. Next time, I think I would drain the salsa before adding. Thank you so much for the recipe. My co-workers agreed it is a keeper!
Oh my goodness, thank you so much for the tips, Lauren! These additions sound absolutely AMAZING! Sending big hugs… So glad you could use this! XOXOXOX!