by Millie Bentley
Greetings. I really like crockpots or slow cookers as they’re properly called now. They were very popular in the late 60’s but fell from grace. Now they’re popular again. For good reason. They’re so handy for the working family – just start your food in the morning and come home to a wonderful ready-to-eat meal. Some folks even cook cereal overnight in their slow cooker. One thing I don’t care for is that in many recipes one must brown the meat, or do some pre-cooking of the ingredients, then transfer it to the slow cooker ceramic insert for the remainder of the process. Here is a recipe that doesn’t require browning anyway. It’s very mild.
Slow Cooker Curried Chicken
1 ½ cups chopped onion
1 medium green bell pepper, chopped
1 pound boneless, skinless chicken breasts or thighs, cut into bite- sized pieces
1 cup salsa
2 teaspoons grated fresh ginger
2 garlic cloves, minced (or ½ teaspoon garlic powder)
½ teaspoon red pepper flakes (dried chilies)
1 teaspoon sugar
1 teaspoon curry powder
½ teaspoon salt
fresh cilantro –about ¼ cup chopped
Place onion and bell pepper in bottom of slow cooker; cover with chicken. Combine remaining ingredients except cilantro in a small bowl; mix well and spread over chicken. Cook on low 5 or 6 hours or until chicken is tender. Sprinkle cilantro over. Serve with brown rice. Makes 4 servings. Yumm!
Until next week, dear Reader, vaya con Dios.