Slowcookercountrycaptainchicken Recipes

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Slow-Cooker Country Captain Chicken image

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1 medium sweet red pepper, chopped
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 tablespoon packed brown sugar
1/2 cup chicken broth
1/2 cup golden raisins or raisins
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice
Chopped fresh parsley, optional

Steps:

Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges

SLOW COOKER COUNTRY CAPTAIN CHICKEN

Slow Cooker Country Captain Chicken image

Cook's Country. Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must.

Provided by Brookelynne26

Categories One Dish Meal

Time 6h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
1 tablespoon vegetable oil
2 onions, chopped coarse
1 green bell pepper, seeded and chopped coarse
1 cup low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons tomato paste
9 ounces jar chutney, such as Major Grey's
4 garlic cloves, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper

Steps:

Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.

Nutrition Facts : Calories 263.4, Fat 16.7, SaturatedFat 4.5, Cholesterol 79, Sodium 273.8, Carbohydrate 10.8, Fiber 2.6, Sugar 4.8, Protein 18.4

COUNTRY CAPTAIN FOR THE SLOW-COOKER

Country Captain for the Slow-Cooker image

This is the only recipe for Country Captain I've ever been truly happy with.It's for the slow-cooker, but there is more prep time to it than usual crockpot recipes. If you wish to make this, though, please don't skip any steps, as the subtle flavors combine to be so good. I adapted this from Cook's Country Magazine, (April, 2006). The dish has it's roots in India, and was carried to the Southern U.S. by British ship captains who sailed the spice routes in the 1700's. This is the way I made it, to my family's delight...and mine! I used my own Mango Chutney recipe #134246 because I think it's better than Major Grey's, but you can substitute Major Grey's in a pinch. I hope you enjoy it as much as we did!

Provided by Chef PotPie

Categories Curries

Time 5h25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

8 chicken thighs, excess fat trimmed, with bone and skin
salt & pepper (I use Johnny's) or your favorite seasoning (I use Johnny's)
1 tablespoon olive oil
2 onions, chopped coarse
1 green bell pepper, seeded and chopped coarse
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
12 ounces mango chutney, Laurel's Mango Chutney OR
2 (9 ounce) jars bottled chutney, such as Major Grey's Cutney, large pieces of mango snipped
6 garlic cloves, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne (to taste)
shredded coconut (for garnish)
toasted sliced almonds (for garnish)

Steps:

Heat oil in large skillet, season chicken and brown on both sides, about 10 minutes. Remove chicken to platter, let cool a bit, remove and discard skin. Put chicken in crockpot.
Pour off all but 1 Tablespoon fat and cook onions and bell pepper with about 1/2 teaspoon salt until somewhat tender, about 5 minutes.
Add broth, tomatoes and tomato paste and scrape up browned bits and cook and stir until slightly thickened and smooth, only about 3 minutes.
Remove from heat and add chutney, garlic, curry powder, thyme, paprika and cayenne.
Pour this mixture over chicken in crockpot.
Cover and cook on low 5 hours.
Stir before serving over white rice.
Add coconut and sliced almonds on top. This is necessary for the most authentic taste of Country Captain!

Nutrition Facts : Calories 364.6, Fat 22.6, SaturatedFat 5.9, Cholesterol 105.3, Sodium 554.2, Carbohydrate 15.4, Fiber 4, Sugar 7.7, Protein 26.1

COUNTRY CAPTAIN CHICKEN

Country Captain Chicken image

Country Captain originated in India but has been served in the South since the earliest American colonies were founded. It was a favorite dish of General Patton and is included in the Army's Meals Ready to Eat in honor of the general. This recipe has been in my family for generations. -Sarah Ellen McKenney, Taylors, South Carolina

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 pounds bone-in chicken thighs
1 pound bone-in chicken breast halves
1/4 cup all-purpose flour
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper
3 tablespoons canola oil
2 medium onions, finely chopped
2 medium green peppers, finely chopped
1 garlic clove, minced
2 teaspoons curry powder
1 can (28 ounces) diced tomatoes, undrained
1/4 cup dried currants or raisins
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
Hot cooked rice
1/4 cup slivered almonds, toasted
Additional minced fresh parsley, optional

Steps:

Preheat oven to 350°. Place chicken in a large bowl. Mix flour, 1 teaspoon salt and pepper; sprinkle over chicken and toss to coat. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onions, peppers and garlic to drippings; cook and stir over low heat until tender. Increase heat to medium-high. Add curry powder; cook and stir 1 minute longer. Stir in tomatoes, currants, parsley, thyme and remaining salt. Bring to a boil. Return chicken to pan., Bake, covered, 35-45 minutes or until chicken is tender. Skim fat. Serve chicken and sauce over rice; sprinkle with almonds and, if desired, additional parsley.

Nutrition Facts :

SLOW COOKER CHICKEN CACCIATORE

Slow Cooker Chicken Cacciatore image

Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!

Provided by Rosie

Categories World Cuisine Recipes European Italian

Time 9h15m

Yield 6

Number Of Ingredients 6

Ingredients

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Steps:

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 23.7 g, Cholesterol 63.4 mg, Fat 6.1 g, Fiber 4.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 589.8 mg, Sugar 13.9 g

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