For week 2 of the Slow Cooker Challenge, I decided to try Curried Chicken. My preference for using the slow-cooker are recipes where I basically throw everything in, mix it with a spoon, turn on the slow-cooker and forget about it till dinner time – I don’t want to have to fry up the veggies or brown the meat before-hand. In my mind, this is a simple requirement that embodies the essence of the slow-cooker. This recipe, from Canadian Family Magazine, met that requirement, and is perfect for a great meal after a hectic day.
Crockpot Curried Chicken
- 1 1/2 lbs boneless, skinless chicken chopped into chunks (breast or thigh)
- 1 C chopped onion
- 3 C cubed potatoes (about 5 medium)
- 1 chopped apple (I was out of apples, so I used a pear – worked fine)
- 2 tbsp Curry Powder (at least)
- 2 C chicken broth
- 2 C uncooked Minute Rice
- 2 C frozen peas
- Place Meat, Onions, Potatoes, Apple, Curry powder and Chicken Broth into the slowcooker.
- Cover with lid and cook for 8 hrs. on low, or 5 hrs on high
- Stir in rice and peas. Cook for an additional 20 min.
How can you not like a recipe that comes with only 3 steps! I served mine with some lovely warm Naan bread – lovely. Next time I will try it with regular rice, or make the rice on the side, as it was a fluke that I had minute rice in my pantry this time.