Slow Cooker Chicken Recipe

A snowfall warning has been issued for our area. I love snow but don't like snowstorms. We are driving to Russell for hockey tonight and the forecast is heavy wet snow. I don't like to drive when our roads are covered with snow. 

When I heard about the weather I decided to prepare food in advance because we might be busy outside shovelling tomorrow. Chicken was on special this week and it is a meat of choice for the slow cooker. If you have the right spices and you use chicken broth you will have a moist chicken. This recipe calls for bone-in chicken breasts, skin removed. I buy my chicken with the skin on and remove it myself to save money.

If you are not using the slow cooker frequently in your kitchen you may ask if it is necessary to sauté the vegetables before adding them to the slow cooker. If you were asking me I would say: yes. For my soups, curries, stews I do sauté my vegetables in oil to release their flavors and like to add spices at the end and sauté for one more minute. Then I mix the vegetables with the chicken broth and add it to the slow cooker. Your house start to smell good right away and the dish develops more aromas. Y

Slow Cooker Chicken

1 kg Chicken Breasts, bone-in, skinless
375 ml chicken broth
1 onion, minced
3 garlic cloves, minced
15 ml Madras curry powder
15 ml fresh ginger, grated
15 ml olive oil
15 ml tapioca
Salt and Pepper to taste
Green Onions to garnish
Peanuts to garnish
Cilantro to garnish

1. In a pan sauté the onion in the oil for 4 minutes. Add the garlic, ginger and Madras curry and sauté one more minute. 

2. In a small bowl mix the chicken broth, vegetables and tapioca. 

3. In the slow cooker place the chicken breasts. Add salt and pepper to taste. Pour the chicken broth mix over the chicken. Cook on low for 4 to 6 hours.

4. Serve with rice, green onions, cilantro and peanuts.