What the crock?! Spicy Curry Chicken

So my goal with What the Crock?! is to give you a wide range of things to whip up in your slow cooker. We started with a classic, added a little sweet last week and now we are on to a more exotic flair on ordinary chicken. By the end of February we will go through beef, chicken, pork, a sweet little extra, and a dessert.

 This is not your momma's crock pot creation, let me tell you what.  8 hours of simmering, slow cookin' spicy curry chicken. This is my own recipe I adapted from a generic curry chicken recipe to fit our taste more. I am a spicy girl, but the red pepper flakes and chili powder can be omitted if need be!

1lb cubed chicken breast
3 gold yukon potatoes
2 1/2 cups water
1 can chicken broth concentrate
1 or 2 cloves garlic, minced
3 Tbs curry powder
1 tsp chili powder
1 tsp red pepper flakes
Salt and pepper to taste
1/2 cup frozen peas
1 Tbs flour

Cube chicken and cook on the stove until all sides are white, though not cooked all the way through. The recipe doesn't call for browning on the stove, but I like to always cook my meat at least a little before I slow cook it. You just never know!

Cube potatoes and throw them in the slow cooker with the chicken. Add all spices + the garlic, toss to spread spices. Add both the chicken broth and water.
Cook on low for 7 1/2 hours.

At 7 1/2 hours add peas. Take some of the broth and mix it with the flour before adding it back into the pot. Cook an additional 1/2 hour. Enjoy!

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