Stewed Indian Chicken

Here's another great crock-pot recipe that's not your usual chicken-&-potatoes. Tony and I together have concocted this. Here's our latest version.

Stewed Indian Chicken
1 1/2 lbs of some kind of boneless/skinless chicken (breasts or thighs)
3-4 medium potatoes, 2 inch chunks
1 small onion, thinly sliced
1 can (15 oz) crushed tomatoes
1 T grated fresh ginger
2 cloves garlic, minced
1/2 t coriander
1/4 t cayenne pepper
salt and pepper
1 can (15 oz) coconut milk
cilantro for garnish

In crock-pot, combine tomatoes, onion, ginger, garlic, coriander, cayenne, salt, and pepper.
Add chicken and potatoes making sure they are all coated.
Cook on high 4 hours or low for 8.
Before serving, shred chicken into large pieces, stir in coconut milk, and top with cilantro.
Serve with rice and naan (flat bread).

Honey-Lemon-Rosemary Chicken

Here is a great crock pot recipe that tastes amazing! It makes this great sauce that has a savory sweetness about it. And the potatoes soak up all the good flavor.


1 whole chicken cut-up (or equivalent)
1 T olive oil
5-6 medium potatoes, cut up
1 small onion, cut up
4 cloves garlic, chopped

Sauce:
1/4c honey
2 T fresh lemon juice
2 T cornstarch
1 T rosemary
1 t salt
1/4 t pepper



Put oil in skillet and brown chicken on both sides.
In bottom of crock pot combine potatoes, onions, and garlic.



Place browned chicken on top.
Whisk sauce ingredients together and pour over chicken.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.