Slow Cooker Curried Chicken

If you'd like an easy and unique tasty slow cooker meal, this recipe is for you. The best part is that you can do all of the prep the night before. Then, in the morning, before you head off to work or whatever other activity awaits you, stick it in the slow cooker and come home to a fabulous curry! Pair it with some rice or couscous and a vegetable for a quick, healthy dinner.

Slow Cooker Curried Chicken
From Slow Cooker Revolution

2 onions, minced
1 garlic clove, minced
2 tablespoons minced or grated fresh ginger
4 teaspoons curry powder
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 cup low-sodium chicken broth
3 tablespoons minute tapioca
3 pounds boneless skinless chicken thighs or breasts
Salt and pepper
1/2 cup raisins
2 granny smith apples, minced
1/2 cup plain whole milk yogurt
1 tablespoon minced fresh cilantro
1/2 cup toasted sliced almonds

 1. Put onions, garlic, ginger, curry powder, oil, and tomato paste in a bowl and microwave, stirring occasionally, for 5 minutes. Put the mixture into the slow cooker
2. Add the broth to the slow cooker and stir in the tapioca. Season chicken with salt and pepper and add to everything else. At this point, you can leave overnight in the fridge and cook in the morning. Cover and cook until the chicken is tender on low 4 to 6 hours for breasts or 6 to 8 hours for thighs.
3. Add the raisins and apples to the chicken with the slow cooker still on and heat for about 10 minutes. Move the chicken to a serving platter. Let the liquid in the slow cooker settle for 5 minutes, and then remove fat on the surface with a large spoon.
 4. Stir 1/4 cup sauce into the yogurt to temper, and then stir mixture back into slow cooker. Season with salt and pepper to taste.  Pour 1 cup sauce over chicken and serve with almonds, cilantro and remaining sauce. Alternately, put chicken back into slow cooker with cilantro and almonds and serve altogether. Serve with rice or couscous.