Slow Cooker Country Captain |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 5 |
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Yummy comfort food for a Sunday evening, this is our take on the GA/SC classic; serve it over white rice (and don't skip on the raisins, they make a big impact even if you don't normally like raisins - they're totally different here). Ingredients:
1 1/2 lbs chicken thighs, boneless, skinless |
2 tablespoons flour, all purpose |
2 tablespoons canola oil, divided |
1 green bell pepper, chopped |
1 onion, yellow, large, chopped |
2 celery ribs, chopped |
1 teaspoon garlic, minced |
1 cup chicken broth |
2 (14 1/2 ounce) cans tomatoes, crushed |
1/2 cup golden raisin |
3 teaspoons curry powder |
1 teaspoon salt |
1 teaspoon paprika |
1 teaspoon white pepper |
1 cup parsley, fresh and chopped |
Directions:
1. Coat chicken with flour and set aside.
2. Heat 1 tbsp oil in large skillet over medium high heat; add bell pepper, onion, celery, and garlic. Cook 5 minutes or until veggies are tender. Place veggies in your slow cooker.
3. Heat remaining 1 tsp of oil in same skillet over medium high heat; add chicken and cook 5 minutes per side or until browned. Place chicken in your slow cooker.
4. Pour broth into skillet; bring to quick boil, cook and stir over medium high heat, scraping up any brown bits from bottom of skillet. Pour broth mixture into slow cooker.
5. Add tomatoes, raisins, curry powder, salt, paprika, and white pepper to slow cooker; cover, and cook on low for 3 hours.
6. Serve chicken and sauce over rice, and garnish with parsley.
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