Slow Cooker Country Captain Chicken
- Ready In:
- 6hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
- 1 tablespoon vegetable oil
- 2 onions, chopped coarse
- 1 green bell pepper, seeded and chopped coarse
- 1 cup low sodium chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 5 tablespoons tomato paste
- 9 ounces jar chutney, such as Major Grey's
- 4 garlic cloves, minced
- 2 tablespoons Madras curry powder
- 1 1⁄2 teaspoons paprika
- 1 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper
directions
- Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
- Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
- Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.
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Reviews
-
I went for 2 bottles of Major Grey's mango chutney to make this. I followed the recipe exactly other than cutting back a tad on the cayenne pepper. We like heat, but 1/2 tsp. was going to be a bit much. We didn't garnish altho I have the almonds and coconut on hand. It was served over basmati brown rice. For tomorrow night's leftovers, I'm going to microwave steam a half of a spaghetti squash and serve it over that for a healthful twist. I was inspired to look up a country captain recipe after hearing an interview w/ Hugh Atchesen, the chef,and Iron Chef judge, who's written a slow cooker cookbook. My Rival Crockpot had this dish cooked on low in 3 hours. If you like your meat on your bones when you serve, check for doneness halfway thru.
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