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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 2 |
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Ingredients:
1 small onion, sliced |
1 tablespoon plus 1/3 cup water, divided |
1/2 pound boneless skinless chicken breasts, cubed |
1 small apple, peeled and chopped |
1/4 cup raisins |
1 garlic clove, minced |
1 teaspoon curry powder |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon chicken bouillon granules |
3/4 teaspoon cornstarch |
1/2 cup sour cream |
1 tablespoon thinly sliced green onion |
hot cooked rice |
Directions:
1. Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender.
2. In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low for 3 to 3-1/2 hours or until chicken juices run clear.
3. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice. Yield: 2 servings.
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