Ingredients Jump to Instructions ↓

  1. 2 medium-size Granny Smith apples, cored and diced (unpeeled)

  2. 1/4 cup finely chopped onion

  3. 1 small green bell pepper, seeded and finely chopped

  4. 3 cloves garlic, minced

  5. 2 tablespoons raisins or currants

  6. 2 to 3 teaspoons curry powder

  7. 1 teaspoon ground ginger

  8. 1/4 teaspoon ground red pepper, or to taste

  9. 1 can (about 14 1/2 oz.) diced tomatoes

  10. 6 boneless chicken breast halves, skin removed

  11. 1/2 cup chicken broth

  12. 1 cup long-grain converted white rice

  13. 1 pound medium to large shrimp, shelled and deveined, uncooked

  14. 1/3 cup slivered almonds

  15. Salt

  16. Chopped parsley

Instructions Jump to Ingredients ↑

  1. In a a 4 to 6-quart slow cooker, combine diced apples, onion, bell pepper, garlic, golden raisins or currants, currypowder, ginger, and ground red pepper; stir in tomatoes. Arange chicken over tomato mixture, overlapping pieces slightly.

  2. Pour chicken broth over the chicken breast halves. Cover and cook on LOW until chicken is very tenderwhen pierced with a fork, about 6 hours.

  3. Remove chicken to a warm plate, cover lightly, and keep warm in a200 degree oven or warming drawer. Stir rice into cooking liquid. Increase temperature to high; cover and cook, stirring once or twice, until rice isalmost tender, about 35 minutes. Stir in shrimp; cover and cook for about 15 minutes longer, until shrimp are opaque in center; cut to test.

  4. Meanwhile, toast almonds in a small nonstick frying pan over medium heatuntil golden brown (5 to 8 minutes), stirring occasionally. Set aside.

  5. To serve, season rice mixture to taste with salt. Mound in a warm servingdish; arrange chicken on top. Sprinkle with parsley and almonds.

  6. Serves 6.

  7. More Recipes Chicken Cordon Bleu Crockpot Chicken with Dijon Mustard Slow Cooker Chicken With Stuffing Linda's Crockpot Chicken Wings Slow Cooker Creole Chicken With Sausage Slow Cooker Chicken With Biscuits Crockpot Chicken Dinner


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