Curry Chicken (Crock-Pot)

Curry Chicken ( Crock-Pot)

Ingredients

4-6 chicken thighs or boneless skinless, chicken breasts
2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices for garnish
1/3 cup raisins
1 shallot, thinly sliced
1 tablespoons olive oil
fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1/2 teaspoon curry powder
1 teaspoon cumin
1/2 teaspoon whole cloves
3/4 cup chicken stock
1 tablespoon cider vinegar
1/4 teaspoon cayenne pepper (optional)
salt and pepper
lemon juice
Hot cooked jasmine rice

Directions

1. Rinse, dry, and season the chicken with salt and pepper.
2. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.
3. Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots.
4. Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.
5. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.

6. Turn Crock-Pot® slow cooker to High and cook for 3 - 3 1/2 hours.
7. Serve over jasmine rice. Top with the reserved peaches as a garnish.

Serves: 4-6
Size: 3-6 quarts