A few days ago, I made a delicious crockpot chicken curry by tweaking a receipe, In a Hurry Chicken Curry, from a Better Homes and Gardens soup publication. I doubled the amount of vegetables (from 16oz to 32oz) and used fresh vegetables instead of frozen: about eight or so ounces of chopped baby carrots, one large onion roughly chopped, and half a head of cauliflower broken into pieces. I also used two cans of cream of potato soup and mixed in three tablespoons of curry (we love this spice). Instead of chicken thights, I used about a pound of frozen chicken breast tenderloins. I layered it all in the crockpot as directed: vegetables on the bottom, then the chicken, with the potato/curry mixture spread over the top. As an afterthought, I added about 1/4 cup of chicken broth, pouring it around the sides so it would sink to the bottom with the vegetables to give them a little more moisture since I had doubled the amount; next time, I'll add it at the same time I put the vegetables in. I cooked it on high for two hours and then on low for another two. After I served it into bowls, I added a dollop of Greek yogurt. Very yummy!
(I neglected to take a photo of the soup, but you can find one at the link above!)