I’ve made it no secret that I love a good crock pot/slow cooker. In fact it’s my favorite kitchen appliance. You just set it and forget it. No muss. No fuss. So it should come as no surprise that I am reposting for your delight, this A+mazing Slow Cooked Curry Chicken Recipe that I cooked up last summer. Perfect for this time of year when the weather outside is frightful and the hustle and bustle of the week’s grind makes cooking seem more of a chore than a delight. Get into this recipe for the second time and tell me that it isn’t the best thing since… well since my last slow cooker recipe 🙂
P.S: While you are at it check out a few more of my A+mazing slow cooker recipes. You won’t be disappointed.
Slow Cooker Spicy Curry Chicken adapted from The Lemon Bowl’s Slow Cooker Curry Chicken
1 pound chicken legs, seasoned to taste with salt, pepper, garlic and onion powder
1 large onion, thinly sliced
1 cup crushed tomatoes
1 red pepper, thinly sliced
1 1/2 cup low sodium chicken stock
1/4 cup Jamaican curry powder
2 tablespoons tumeric
1 teaspoon cayenne powder
1 tablespoon minced garlic
1 tablespoon red pepper flakes
2 tablespoons brown sugar
4 tablespoons butter or earth balance
2 tablespoons fresh squeezed lemon juice
2 tablespoons lemon juice
1/2 cup fresh basil leaves
- In the bottom of the slow cooker, whisk together chicken stock, tomato sauce, lemon juice, butter, brown sugar, curry powder, salt cayenne, tumeric and curry powder.
- Add seasoned chicken breasts, onion, garlic, and red pepper. Using tongs, gently toss ingredients together to ensure evenly coated.
- Cook on High for for 3 hours.
Photo credit: Domestic Divas
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