Tuesday's Crock Pot Dinner:
Chicken Curry with Sweet Potatoes
4 boneless, skinless chicken breasts
1 onion
2 sweet potatoes, peeled and diced
2/3 cup orange juice
1 tsp salt
1/4 tsp ground pepper
3 tsp curry powder - I had a packet of a curry mix from the Korean grocery store that I used.
1 clove garlic, minced
They suggest setting it on low and cooking for 5-6 hours. Since, I'm gone longer than that for work I ended up cooking for more like 10 hours. The chicken wasn't tender but it was still good.
I made a fresh batch of white steamed rice in the morning before we left for work so all I had to do with the rice was heat it up.
If I were home to cook I wouldn't use this recipe. When I'm preparing for a work day, though, this is an okay recipe to use because of how simple it is.
Rating of 1 out of 5 I would say 3. The hubby seemed to like it a bit more than I did.
1 comment:
Here's a trick for when you have to leave your crock pot on longer than the time suggested: put the crock pot in the fridge the night before, then fill it in the morning as your normally would. It will take an extra few hours to cook and won't be over done. :)
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