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Curry Chicken With Peaches

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“A recipe listed on the Crock-Pot website. The original has raisins but I've left those out in order to make it work for the Fat Flush Plan, Phase 2.”
4hrs 5mins

Ingredients Nutrition


  1. Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
  2. Transfer chicken to Crock-Pot and top with peaches and shallots.
  3. Toss the remaining 8 peach slices with lemon juice and refrigerate.
  4. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
  5. Cook on High for 3 – 3 1/2 hours.
  6. When finished garnish the chicken with the reserved peaches.
  7. * To skin a peach, either use a peeler OR make an “x” at the bottom of the peach with a knife, submerge the peach into simmering water for 10 – 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.

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