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.

Monday, February 23, 2015


8 bone-in chicken thighs
2 tsp olive or canola oil
6 carrots, cut into 2-inch chunks
1 medium-size sweet onion, cut into narrow wedges
1 cup unsweetened coconut milk
1/4 cup mild or hot (depending on taste) curry paste
Chopped pistachios, golden raisins, cilantro, and/or crushed red pepper - all optional

Trim excess skin and fat from chicken.

In a 12-inch skillet heat oil until hot. Add chicken and cook, skin side down, 8 minutes or until browned. (Do not turn!) Remove from heat; drain and discard fat.

In a slow cooker, combine carrots and onion.

In a bowl, whisk together half the coconut milk* with the curry paste; pour over carrots and onion. Place the chicken, skin side up, over the vegetables.

Place lid on cooker and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours.

Remove chicken.

Skim excess fat from the cooking liquid then add the remaining coconut milk; stir.

Top each serving with your choice of the options above, if desired.

*Refrigerate leftover milk until ready to use later.

Yield: 4 servings

Note: This is a recipe I got from an old Better Homes and Gardens magazine a few years ago.

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