Saturday, March 5, 2011

Indian Spiced Slow Cooker Chicken

I love when I can use my crockpot. Granted, it requires me to plan a bit ahead, but it's SO nice to come home to a hot meal already prepared! Alex also enjoys the bonus of less dishes for him.

I picked up Sensational Slow Cooker Gourmet by Judith Finlayson at the library a couple weeks ago on a whim just to try and find some new recipes. I have her vegetarian version, and have liked the recipes there, so I thought this one might be good as well. Though I didn't find too many things I liked, I did like the sound of her Indian Spiced Chicken and decided to give it a try last week.

I altered the recipe a bit because a. 3 lbs of chicken is a crap ton for two people ( I still have leftovers only using 2 lbs!) and b. Judith says in her recipes to cook everything first then put it in the crockpot. I find this completely ridiculous. If something is going to cook all day, I do not need to saute the onions first. Don't be silly.

On to the recipe!

Indian Spiced Slow Cooker Chicken
Adapted from Sensational Slow Cooker Gourmet by Judith Finlayson

2lbs chicken (I used chicken breasts)
juice of 1 lemon
1 tsp tumeric
olive oil
4 stalks celery, finely chopped
2 onions, chopped
4 cloves garlic, minced
1 tbs ginger grated
1 tbs cumin
2 tsp coriander
salt to taste
1 cup barley
1.5 cup chicken stock
28 oz diced tomatoes
1/2 jalepeno pepper, finely diced
3/4 cup plain yogurt

Place the chicken in the slow cooker and sprinkle with lemon juice and tumeric. Add the rest of your ingredients except the jalepeno and yogurt. Stir around with a wooden spoon to mix everything together. Set the crockpot to low, and come back for dinner in about 6 hours. Before serving, add the pepper and yogurt and mix together and heat for another 10-15 minutes to meld the flavors. Serve with rice and fresh steamed veggies! Enjoy!


Alex and I thought this was good, and it made a TON! The one problem I had was the chicken overcooked and was a bit dry. The recipe calls for 6 hours, which, is annoying as clearly I'm gone at work for longer then that. Ours ended up cooking closer to 8 or 8.5, so I imagine if I only cooked it for 6, it would have been better. I might try this again on a weekend when I have better control of the cooking time. Even still, Alex didn't even notice and thought it was great!

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