Crock-Pot Curry Chicken

Ingredients

• 4-6 chicken thighs or boneless skinless, chicken breasts
• 2 peaches, skinned and sliced into ¼ inch slices, reserving 8 slices for garnish
• 1/3 cup raisins
• 1 shallot, thinly sliced
• 1 tablespoons olive oil
• fresh ginger root - thinly sliced - 4 slices
• 2 cloves garlic – crushed
• ½ teaspoon curry powder
• 1 teaspoon cumin
• ½ teaspoon whole cloves
• ¾ cup chicken stock
• 1 tablespoon cider vinegar
• ¼ teaspoon cayenne pepper (optional)
• salt and pepper
• lemon juice
• Hot cooked jasmine rice

Directions

1. Rinse, dry, and season the chicken with salt and pepper.
2. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.
3. Transfer chicken to Crock-Pot slow cooker and top with peaches, raisins and shallots.
4. Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.
5. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
6. Turn Crock-Pot slow cooker to High and cook for 3 – 3 ½ hours.
7. Serve over jasmine rice. Top with the reserved peaches as a garnish.

Serves: 4-6

Size: 3-6 quarts