Slow Cooker Japanese Curry with Chicken Thighs
Fork-tender chunks in a rich mahogany gravy define this Slow Cooker Japanese Curry. See what each ingredient does to get the best results at home.
- Time: 495 min
- Servings: 6
Source: Crock Recipes
Ingredients
- lbs boneless chicken thighs or beef chuck, cut into 1-inch chunks
- large carrots, cut into irregular chunks
- medium yellow onions, wedged
- medium Yukon Gold potatoes, cut into 1.5-inch chunks
- garlic, minced
- fresh ginger, grated
- low-sodium beef or chicken broth
- soy sauce
- ketchup
- sugar
- box Japanese curry roux, broken into cubes
- unsalted butter