Crock pots are amazing (I neglected to mention them in my post about kitchen gadgets, they are definitely well worth the investment, plus they are on sale this time of year). My friends SK & JT recently bought one, and JT has been wanting to experiment with cooking chicken in it. JT, this recipe is for you!
Crock Pot Curry Chicken
6 baby yukon or small white potatoes
1/2 lb peeled baby carrots
1/2 cup white wine
chicken or vegetable soup stock
1 whole chicken (2-3 lbs)
2 Tbsp light olive or vegetable oil
2 Tbsp curry powder (less if you don’t like it too spicy)
2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
- Wash and slice potatoes into thick rounds; peel and slice onions into thick rings.
- Layer potatoes, onions and carrots to cover the bottom of the crockpot. Add white wine and soup stock until veggies are just covered.
- In a small bowl, whisk together oil and spices.
- Rinse out cavity of chicken to ensure there are no leftover innards. Remove skin if you like (although the skin helps keep it moist while it roasts).
- Rub spice mixture all over chicken, both over and under skin.
- Place chicken on top of veggies in crockpot. Cook on high 4-6 hours or on low 8-10.
- Use a bag of peeled cippolini onions in place of regular onions.
- Make it spicy & sweet: Add 1 Tbsp apricot preserves or honey to the spice rub mixture.
Grand total: $12.57; serves 4-8, depending on size of chicken; serve with my potluck rice pilaf!