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Curried Chicken (crockpot) Recipe

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This recipe for Curried Chicken (crockpot), by , is from The Weber Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deb Deardorff


1¼ lb skinless, boneless chicken
1 red pepper chopped
1 yellow pepper chopped
1 small onion, sliced
1 fresh jalapeño chile pepper, seeded & finely chopped
2 cloves garlic, minced
1 C low-sodium chicken broth
½ C golden raisins
½ C shredded coconut
3 TBSP curry powder
1 tsp salt
¼ tsp cinnamon
¼ tsp cayenne pepper (optional)
½ C unsweetened coconut milk
1 TBSP corn starch

hot cooked rice
¾ C lightly salted cashews, coarsely chopped

1. In 3½- 4 quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon & cayenne.

Cover; cook on low-heat setting for 8½-9 hrs or on high-heat setting for 4-4½ hrs.

In a small bowl stir coconut milk & cornstarch until smooth.
Stir into chicken mixture.

If cooking on low-heat setting, turn to high-heat setting.

Cover & cook 15-20 minutes more or until slightly thickened.

Serve over rice, Sprinkle with nuts.

Number Of Servings:
Number Of Servings:




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