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Prep Time: 15 min - Total Time: 5 hr 15 min
Makes: 6 servings
- 1-1/2 lb. boneless skinless chicken thighs
- 1 medium onion, chopped
- 3 medium potatoes, cubed
- 1 medium apple, chopped
- 2 Tbsp. curry powder
- 1 can (14-1/2 oz.) chicken broth
- 2 cups frozen peas, thawed
- 2 cups MINUTE White Rice, uncooked
PLACE chicken in slow cooker; top with onion. ADD potatoes, apple, curry powder and broth; cover with lid. Cook on LOW for 8 to 10 hours (or on HIGH for 5 hours). STIR in peas and rice. Cover and cook an additional 20 minutes or until rice is tender.
Cooking Know-How
Taking the lid off your slow cooker for even just a minute to give it a quick stir drastically reduces the heat and extends the cooking time. Only lift the lid if instructed to do so in the recipe.
Make-Ahead
Fill the removable stoneware container with the recipe ingredients as directed. Store in the refrigerator until ready to start the slow cooker.
Source: http://www.kraftfoods.com/recipes/PoultryEntrees/Casseroles/SlowCookerCurriedChicken.html
By Kathy
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