Crockpot Chicken Curry

All I can say is... YUMMY! I am always trying to come up with new recipes for the crockpot. For those of you who don't have one or don't use the one you have - embrace the crockpot. It is one of my most valuable appliances in the kitchen. Prep time is quick and you can look forward to a fast dinner that tastes amazing. Best part - you didn't spend all day cooking, but your kitchen sure smells like you did. This recipe even got two thumbs up from the kids.

I am enjoying the leftovers for lunch while I am typing up this post. It is a great way to warm up on a cold fall day.

Enjoy!!!

Crockpot Chicken Curry

Serves 8-10

4 tablespoons flour
3 tablespoons curry powder
1 1/2 teaspoons cumin -- 1/2" cubes
1 teaspoon salt
2 pounds boneless skinless chicken breast
1 large white potato -- peeled and chopped
1 large sweet potato -- peeled and chopped
1 1/2 cups carrot -- sliced 1/4-inch thick
1 1/2 cups apple -- peeled and chopped
1 small vidalia onion -- chopped
2 cloves garlic -- minced
1 jalapeno chile peppers -- seeded and minced
1 teaspoon chicken bouillon granules
1 1/2 cups water
13 1/2 ounces unsweetened coconut milk
Hot cooked rice - I used Jasmine, but Brown Basmati would also be great.
Raisins
Chopped peanuts

Directions

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.

2. In a slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

NOTE: You can substitute 1.5 cups chicken stock for the water and bouillon granules.