Crockpot Chicken Curry

  • 4 boneless, skinless chicken breasts
  • 2 sweet potatoes, washed and cubed
  • 1 medium onion, sliced into thin wedges
  • 2/3 c. orange juice
  • 1-2 T. curry powder -- choose a blend that suits your tastes
  • 1-2 cloves garlic, minced
  • 1 chicken bouillon cube
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. cornstarch
  • 2 T. cold water

Place the chicken in a slow cooker. Cover it with the sweet potatoes and onions.

In a small bowl, combine the orange juice, curry powder, garlic, bouillon cube, salt and pepper; whisk to combine. Pour the orange juice mixture over the chicken and vegetables.

Cover the slow cooker and cook on the LOW setting for 5-6 hours.

In a small dish, dissolve the cornstarch in the water. Remove the chicken and vegetables from the slow cooker and slowly stir the cornstarch mixture into the liquid remaining in the slow cooker. Cover the slow cooker and cook on the HIGH setting for 15 minutes. Return the chicken and vegetables to the slow cooker and mix to coat evenly with the thickened sauce. Cover and cook on the LOW setting until everything is evenly heated, about 5 minutes.

  • Yields: 4 servings
  • Preparation Time: about 7 hours
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