Recipe

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• 2 lbs boneless skinless chicken thighs
• 1 tsp vegetable oil
• 1 cup fresh mushrooms, sliced
• 1 cup onion, coarsely chopped
• 4 garlic cloves, crushed
• 3 tbsp curry powder
• 1/4 tsp cayenne
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 medium potato, peeled and cut in half
• 1 (19 oz) can chickpeas (optional)
• 2 cups chicken broth
• 1 green pepper, chopped
• salt and pepper

• 1 Lightly flour chicken and brown; transfer to slow cooker.
• 2 Sauté mushrooms and onion,garlic, curry powder, cayenne and spread over chicken. Add carrots, celery, raw potato, salt and pepper to taste;.
• 3 add chickpeas if using.
• 4 Add just enough broth mixture to cover ingredients.
• 5 Cook 6 hours or more on Low.
• 6 Add green peppers the last hour of cooking.
• 7 If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot.
• 8 Serve over rice.