Slow-Cooker Major Grey Chicken
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Slow-Cooker Major Grey Chicken calories by ingredient
Introduction
A great mix of flavors that's served with steamed rice A great mix of flavors that's served with steamed riceNumber of Servings: 1
Ingredients
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8 bone-in, skin-on chicken thighs (about 4 lbs), excess fat trimmed
Salt and pepper to taste
1 Tbs canola oil
2 onions, chopped coarse
1 green bell pepper seeded and chopped coarsely
1 cup low sodium chicken broth
1 can (14.5 ounce) diced tomatoes
5 Tbs tomato paste
1 9-ounch jar of Major Grey chutney
4 cloves garlic, minced
2 Tbs madras curry powder
1-1/2 tsp paprika
1 tsp dried thyme
1/4 tsp cayenne pepper
Directions
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.