Curry Chicken Crockpot Dinner

This dish was loosely based off a recipe based off a "Throwdown with Bobby Flay" recipe. I think that it could use a bit more kick, so next time, more spices!

The Ingredients.
serves 6 (or a hungry 4)

1 3/4 pounds boneless, skinless chicken thighs
*I tested the recipe with FROZEN thighs, with skin and bone, it's all I had!*
2 Granny Smith apples, peeled, cored, and diced
1 onion, peeled and diced
*Maybe 2 medium or just one REALLY large one. We like garlic!
1 green bell pepper, seeded and diced
*My kids don't like green, so I used red bell peppers*
3 cloves garlic, minced
*You can never have too much garlic...more next time!*
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins (or more for a sweet kick)
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
*I accidentally used 1 cup but it was fine*
1 cup raw long-grain basmati white rice (to add later)
1 pound fully cooked shrimp (frozen already-shelled)
*We were hungry and skipped this step*

The Directions.

Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.

Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender.(you may want to stir the rice 1/2 way through to ensure it cooks evenly) Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.

Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.

The Verdict.
The rice cooks beautifully in the curried sauce. My kids love how raisins plump when slow-cooked. My husband ate all the leftovers, and gave it high praises.

The shrimp is the most expensive component to this dish, and while I adore all things shrimp, it isn't a necessity. Your chicken and rice will be still be delish if you choose to omit this ingredient. But I think we will have to try it next time~