My Creamy Chicken Curry with Rice (Crock-Pot)

2-3 slices cooked bacon

4 skinless boneless chicken tenderloins

2 (10.5) once cans cream of mushroom soup

14.5 ounce can chicken broth or chicken soup base

1 small white onion, chopped

2 tsp curry powder

1 tbsp worcestershire sauce

2 cups uncooked long grain rice

1 S&B mild curry block –> just 1 slice (optional)

1/2 tsp crushed red pepper (optional)

Preheat oven to 400 degrees and cook your bacon for 15 minutes or until done.

Chop up bacon and add it to the slow cooker.

Combine all the ingredients in your slow cooker.

You can add a bag of frozen carrots to your curry as well.

S&B Golden Curry. I add it for that additional kick. But it’s (Optional).

Cover and cook on low 8-10 hours or on high for 4-5 hours.