Country Captain for the Slow Cooker
Unleash the flavors of southern-style comfort with this "Country Captain for the Slow Cooker," a vibrant twist on a timeless classic. Tender, juicy chicken thighs are slow-cooked to perfection in a fragrant, curry-spiced tomato sauce with a hint of cinnamon, sweet golden raisins, and savory vegetables. This effortlessly delicious meal comes together with minimal prep, thanks to the power of the slow cooker, allowing the spices to meld beautifully while the chicken becomes fall-apart tender. Topped with crunchy toasted slivered almonds and fresh cilantro for an irresistible finish, this dish is best served over aromatic basmati rice. Perfect for weeknight dinners or hearty gatherings, this slow cooker country captain recipe is a flavorful fusion sure to become a family favorite. Keywords: slow cooker country captain, curry chicken recipe, comfort food, easy slow cooker recipes.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1.5 tablespoons curry powder
- 0.25 teaspoon ground cinnamon
- 1 15-ounce can crushed tomatoes
- 1 cup low-sodium chicken broth
- 0.5 cup golden raisins
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh cilantro, chopped
- 4 cups cooked basmati rice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until browned. Transfer the chicken to the slow cooker.
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic, curry powder, and ground cinnamon. Cook for 1 minute until fragrant.
Transfer the onion and spice mixture to the slow cooker. Add the crushed tomatoes, chicken broth, and golden raisins. Stir gently to combine.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Before serving, sprinkle the dish with toasted slivered almonds and fresh cilantro.
Serve hot over cooked basmati rice.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 14.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
