Curried Chicken over Rice (crockpot)

Recipe Index: Main Courses > Poultry

Ingredients
1 pound boneless skinless chicken breasts trimmed of fat and cut into 1 inch cubes
4 medium onions halved lengthwise and thinly sliced
4 cloves garlic minced
1 tablespoon low dosium soy sauce
1 teaspoon curry powder
2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ginger powder
1 tablespoon peanut oil
1/3 cup water
1 1/8 cups rice

Directions
3 1/2-4 Quart Cooker

Mix the chicken, onions, garlic, soy sauce, curry, chili, turmeric, ginger, oil and water in an electric slow cooker.
Cover and cook on LOW until the chicken is tender and cooked through, 7-9 hours. In the last half hour, cook the rice separately; keep it warm. Serve the chicken over the hot rice.

Notes
The cooked curried chicken mixture can be
frozen for up to a month. to reheat it, thaw it in the
refrigerator, then heat it until hot and bubbly throughout.
Freeze the rice separately for up to two months and thaw in the refrigerator as well. Add one or two tablespoons of water to the rice before warming it.