For week 2 of the Slow Cooker Challenge, I decided to try Curried Chicken.  My preference for using the slow-cooker are recipes where I basically throw everything in, mix it with a spoon, turn on the slow-cooker and forget about it till dinner time – I don’t want to have to fry up the veggies or brown the meat before-hand.  In my mind, this is a simple requirement that embodies the essence of the slow-cooker.  This recipe, from Canadian Family Magazine, met that requirement, and is perfect for a great meal after a hectic day.

Crockpot Curried Chicken

• 1 1/2 lbs boneless, skinless chicken chopped into chunks (breast or thigh)
• 1 C chopped onion
• 3 C cubed potatoes (about 5 medium)
• 1 chopped apple (I was out of apples, so I used a pear – worked fine)
• 2 tbsp Curry Powder (at least)
• 2 C chicken broth
• 2 C uncooked Minute Rice
• 2 C frozen peas

1. Place Meat, Onions, Potatoes, Apple, Curry powder and Chicken Broth into the slowcooker.
2. Cover with lid and cook for 8 hrs. on low, or 5 hrs on high
3. Stir in rice and peas.  Cook for an additional 20 min.

How can you not like a recipe that comes with only 3 steps!  I served mine with some lovely warm Naan bread – lovely.  Next time I will try it with regular rice, or make the rice on the side, as it was a fluke that I had minute rice in my pantry this time.