Slow Cooker Country Captain Chicken with Hatch Chilies Monday, August 26, 2013


1 (28-ounce) can diced peeled tomatoes
1 onion, chopped
1 green apple, such Granny Smith, peeled, cored and chopped
3-4 Hatch chilies, roasted, peeled, seeded and chopped (or use 1 3- 4-
ounce can diced green chilies)
½ cup raisins
4 ½ tsp curry powder
1 TBSP Minute Tapioca
2-3 garlic cloves, minced (or ¾ tsp garlic powder)
½ tsp ground ginger
1/8 tsp cayenne
1 ¼-1 ½ pounds skinless, boneless chicken breast, trimmed of fat and cut into large bite-size chunks


Spray the inside of the crock of a 5-quart slow cooker with nonstick spray. Add tomatoes, onion, apple, chilies, raisins, curry powder, tapioca, garlic, ginger and chicken. Stir to combine and coat all chicken pieces well. Cover and cook on LOW about 4 hours, until the chicken is cooked through. Serve over cooked rice, in a bowl. Sprinkle a few slivered almonds over the top of each serving, if you like.


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