Slow Cooker Chicken Stew Recipe
Photo source: Grandmother's Kitchen
A delicious crock pot chicken stew recipe with a hint of curry.
2 garlic cloves, minced ( about 1 1/2 tablespoons)
1/2 jalapeno, finely diced ( about 1/2 tablespoon)
1 tablespoon gingerroot, minced
1 tablespoon tomato paste
2 tablespoons Madras curry powder
3/4 cup mango chutney
1 1/4 lbs boneless skinless chicken breasts- organic when you can!
1 granny smith apple, cut into medium to large chunks
Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts.
(Make sure the onions are finely chopped as the desired result is to have them melt into the sauce.)
Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
Place the apples on top.
Cook for 4-5 hours on high or 6-8 on low until the chicken is cooked and tender but not falling apart.
Mix the sauce together so that all elements are blended.
If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of arrowroot and cook until the sauce is glossy.