Asian

Mildly spicy chicken for the crockpot takes 15 minutes to prepare.

Mildly spicy chicken for the crockpot takes 480 minutes to cook.

Mildly spicy chicken for the crockpot makes 8 servings.

The ingredients for Mildly spicy chicken for the crockpot are:

1.2kg boneless, skinless chicken thighs (16 thighs)
1 large onion, chopped
4 cloves garlic, crushed
2 400g cans chopped tomatoes
1 tsp ground ginger
1 tsp ground coriander
1/4 tsp cayenne pepper
1 tblsp garam masala (or curry powder if you can't find garam masala)
300g mushrooms, chopped
100g dried apricots, chopped

Here is how you make Mildly spicy chicken for the crockpot:

Put the onions at the bottom of the crockpot, with the chicken on top. If you use frozen chicken thighs, ensure they are fully thawed. Pour on the tomatoes from the cans, with the juice, chopping roughly if you used whole canned tomatoes. Add the garlic and all the spices, then a little water if your crockpot is large, and the chicken is not mostly covered. Cook for two hours on high, until the chicken is cooked. Remove the lid briefly and ensure the chicken is coated with the liquid, then stir in the chopped mushrooms and apricots. Put the lid back, then cook on low for about 7-8 hours more. the chicken should almost fall to pieces by the time it's ready to serve, so you may need to check and adjust timings since different crockpots cook at different temperatures. Number of Servings: 8Recipe submitted by SparkPeople user SUEINCYPRUS.

The nutritional information for Mildly spicy chicken for the crockpot is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 233.4

• Total Fat: 5.9 g
• Cholesterol: 114.9 mg
• Sodium: 251.7 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 2.9 g
• Protein: 30.0 g

Mildly spicy chicken for the crockpot is Asian cuisine.