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2 1/2 lbs. chicken thighs, skinned
2 granny smith apples, peeled, cored, and diced
1 onion, chopped
1 bell pepper, diced
3 cloves garlic, minced
1 tbsp. curry powder
1 tsp. ground ginger
1/2 tsp. salt
pinch cayenne pepper
1/4 cup raisins or currants
1 can (14.5 oz.) diced tomatoes
1/2 cup chicken broth
1 cup long-grain basmati white rice
2 granny smith apples, peeled, cored, and diced
1 onion, chopped
1 bell pepper, diced
3 cloves garlic, minced
1 tbsp. curry powder
1 tsp. ground ginger
1/2 tsp. salt
pinch cayenne pepper
1/4 cup raisins or currants
1 can (14.5 oz.) diced tomatoes
1/2 cup chicken broth
1 cup long-grain basmati white rice
Add all ingredients except rice in the order given, starting with chicken. Cover and cook on low 6 hours. Remove chicken from the slow cooker carefully, place on a plate and cover with foil to keep warm. Stir in white rice, cover, and cook for 1 hour longer. Serve rice mixture with chicken on top.
Additional Info
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Source:
Modified from Crockpot 365
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Published in
Main Dish
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Wednesday, 14 July 2010 20:27
posted by
Michelle
This tasted really good. Make sure you buy white rice though to ensure it is done in time.
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