WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, May 8, 2012

CHICKEN CURRY SALAD

1 (3 lbs) whole chicken
1 1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1/4 cup water
1/2 cup mayonnaise
1/2 tsp cayenne pepper
2 1/2 tbsp curry powder
1/2 tsp garlic powder
2 tbsp mango chutney
1 small green apple, cored, chopped fine
2 stalks celery, sliced thin
3 large green onions, sliced fine
1/4 cup golden raisins, if desired
1/4 cup sliced almonds

Season the chicken with 1 teaspoon of the salt and the pepper; place into a slow cooker or crockpot. Pour the water into the cooker, cover, and cook on low for 8 to 10 hours or on high for 3 1/2 to 5 hours. 

Remove the chicken from the stoneware and after cooling enough to handle, remove the meat from the bones.  Cut the meat into bite-size pieces.  Combine 3 cups of the chicken meat with the remaining ingredients.  If mixture is too dry, you can add a little additional mayonnaise.

Yield: 4 servings.

Note: This is a good recipe to cook in the pot overnight for making the salad the next day.

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