Makes 4 servings
8 oz red potatoes, cut into small cubes (so that they can cook evenly with the chicken)
1 Tbsp chopped dehydrated onion
1 tsp cinnamon
1/2 tsp chili powder
1 1/2 tsp curry powder
1 (14 oz) can fire-roasted tomatoes
1 (14 oz) can coconut milk
1/2 tsp Shirley J chicken bouillon granules or 1 tsp regular chicken bouillon granules
3 boneless, skinless chicken thighs, cut into cubes
1 1/2 Tbsp quick-cooking tapioca
Salt and pepper
1. Stir all ingredients (except salt and pepper) into a 3-5 quart slow cooker.
2. Cover and cook on LOW for about 4-6 hours, or until potatoes are tender.
3. Salt and pepper to taste and add in additional seasonings, if needed.
4. Serve over rice.
This is such an easy recipe. I was worried the fire-roasted tomatoes would give it too much of a kick but it wasn’t that spicy at all. I prefer curry recipes that use thai curry paste (it seems to have more depth of flavor) but this one turned out fine and my whole family ate it. 3 1/2 stars.
Six Sisters says
This slow cooker chicken recipe looks so delicious! Thanks for sharing it with all of us! We appreciate you linking up to our "Strut Your Stuff Saturday". Hope you'll come back soon! -The Sisters