- 1 fryer chicken cut up or about 3 pounds of legs and thighs
- a dash of salt
- a dash of pepper
- 1 large can of sliced peaches*
- 1/2 cup chicken broth (from bullion is fine)
- 2 tbsp margarine (melted)
- 1 tbsp dried onion
- 2 tsp curry powder
- 2 cloves of garlic (minced), or a good dash of garlic powder
- a good dash of ground ginger
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1/4 cup raisins (optional)
Season the chicken with the salt and pepper and place it in your crockpot.
Get out a small bowl and pour the chicken broth and melted margarine in it. Add the curry powder, garlic and ginger. Open the can of peaches and pour out 1/2 cup of the juice and add it to the bowl. Wisk everything together with a fork, then pour it over the chicken.
Cook the chicken on high for about 3 hours or until the chicken is done. On low it will probably take about 6 hours. Remove the chicken and cover it to keep it warm.
Mix up the corn starch and cold water in a cup until you get a smooth slurry. Stir it into the liquid in your crockpot and add the raisins. Cover it and cook on high for about 10 minutes until it starts to thicken. Add the peaches and leave them in there until they are heated through. Pour the peach mixture over the chicken and serve with rice.
* You can also use fresh peaches. Peel and remove the pit, then slice the peaches. Add a little more water and a little sugar to your crockpot if you are using fresh peaches.
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