I'm pretty sure I originally found this recipe from A Year of Slow Cooking. And since we have had rain pretty much non-stop for over a week, it feels like fall is here - even if its super muggy outside. {side note - why oh why did I not plant grass before we got all of this rain?!} Anyhow, I made a few adjustments to it, so I will post my version.
Remove the yellow fatty stuff (ugh) from 2 pounds of boneless, skinless chicken thighs and place in the bottom of the crock pot. To that add:
2 small cut up Gala apples (no need to peel)
3 or 4 carrots, peeled and cut into small chunks
1 small onion, diced
1 can fire roasted tomatoes with their juice
1/3 c. golden raisins
the juice from 1 small lemon
3 c. broth - I had beef on hand this time
2 T curry powder and 1/4 t nutmeg
1 cup prepared rice
YUM - all of those veggies and a curry seasoned broth. (It already smells wonderful!)
I set the crock pot to low and 8 hours. When Hubby got home, he stirred it well to shred up the chicken, added the rice, and made garlic toast. I don't have a picture of the finished product as I was tired and still had laundry to do...It makes a LOT of soup for my little group, so I'm sure we will enjoy it again as leftovers, probably tomorrow since we have more rainy weather coming our way.
Happy Weekend!
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