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Prep Time: 20 Minutes Cook Time: 580 Minutes |
Ready In: 600 Minutes Servings: 6 |
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Ingredients:
1 cup chopped onion |
2 medium tomatoes, diced |
1 medium green pepper, chopped |
4 cups hot water |
3 tablespoons curry powder |
4 teaspoons low-sodium instant chicken bouillon granules |
1 tablespoon ketchup |
1/2 teaspoon salt |
1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts |
Directions:
1. Put onion in crock pot, followed by tomato and green pepper.
2. In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables.
3. Arrange chicken pieces over top.
4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
5. Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken.
6. Pour broth into a separate gravy boat and serve.
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