Slow-Cooker Major Grey Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
8 bone-in, skin-on chicken thighs (about 4 lbs), excess fat trimmedSalt and pepper to taste1 Tbs canola oil2 onions, chopped coarse1 green bell pepper seeded and chopped coarsely1 cup low sodium chicken broth1 can (14.5 ounce) diced tomatoes5 Tbs tomato paste1 9-ounch jar of Major Grey chutney4 cloves garlic, minced2 Tbs madras curry powder1-1/2 tsp paprika1 tsp dried thyme1/4 tsp cayenne pepper
Season chicken with salt and pepper.
Heat canola oil in large skillet until shimmering but not smoking. Add chicken and brown on all sides, about 10 minutes. Place on plate and let it cool until you can handle it. Then, remove the skin and put the skinless chicken in the slow cooker.
Discard all but 1 Tbs of fat from the skillet. Return heat to medium-high, then add the onions, bell pepper, and 1/2 tsp salt. Cook until vegetables soften, about 5 minutes.
Add broth, tomatoes, and tomato paste. Using wooden spoon, scrape the browned bits from the bottom of the pan. Simmer until thick and smooth about 2 minutes.
Remove from heat. Stir in chutney, garlic, curry powder, paprika, thyme, and cayenne pepper. Pour over chicken in slow cooker, making sure chicken stays submerged below the sauce.
Cover and cook on low about 6 hours until chicken is tender. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand 15 minutes.
Serve over steamed rice.
Number of Servings: 1
Recipe submitted by SparkPeople user BMBLSAD.
Heat canola oil in large skillet until shimmering but not smoking. Add chicken and brown on all sides, about 10 minutes. Place on plate and let it cool until you can handle it. Then, remove the skin and put the skinless chicken in the slow cooker.
Discard all but 1 Tbs of fat from the skillet. Return heat to medium-high, then add the onions, bell pepper, and 1/2 tsp salt. Cook until vegetables soften, about 5 minutes.
Add broth, tomatoes, and tomato paste. Using wooden spoon, scrape the browned bits from the bottom of the pan. Simmer until thick and smooth about 2 minutes.
Remove from heat. Stir in chutney, garlic, curry powder, paprika, thyme, and cayenne pepper. Pour over chicken in slow cooker, making sure chicken stays submerged below the sauce.
Cover and cook on low about 6 hours until chicken is tender. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand 15 minutes.
Serve over steamed rice.
Number of Servings: 1
Recipe submitted by SparkPeople user BMBLSAD.
Nutritional Info Amount Per Serving
- Calories: 1,790.9
- Total Fat: 41.2 g
- Cholesterol: 460.7 mg
- Sodium: 7,425.9 mg
- Total Carbs: 221.2 g
- Dietary Fiber: 22.8 g
- Protein: 131.9 g
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