I got this recipe from another magazine my aunt gave me, it’s called Simple & Delicious and those words alone describe this meal to a T. It’s super sweet, but has an awesome kick to it as well. My mother who doesn’t like a “Kick” loved it, and my grandmother who doesn’t even like chicken, loved it LOL!! I’d say that’s a win win!

Ingredients:

4 Bone-in Chicken breast halves, skin removed (I used 2 of these and 2 chicken breasts)
1 sweet onion, sliced thinly
1 Cup of Peach Salsa
1 tbsp. of curry powder (if you want more sweet and less kick, leave this out)
Salt & Pepper
1 small bag of frozen peas
2 tbsp of flour
1/2 cup of water
1 1/2 cup of chicken broth (I used fat free)
1/2 bag – 1 bag of egg noodles (I used bow tie smart pasta)

What to do:

Feel free to add the veggies you want, this recipe actually called for green beans and red peppers in it and I didn’t have either and decided we don’t have peas enough! I will try it again with different veggies next time!

Season the chicken with salt and pepper and place on the bottom of the crock pot. (I used a liner here for easy clean up) Slice the onion thinly and place them on top of the chicken.

Mix the curry in with the salsa and then pour it on top of the onions and let it cook on low for 5 or so hours, it really does depend on your crock. (Skip the curry step if you don’t want the heat, but honestly 1 tbsp. was not much.)

A half hour before it’s ready mix together the flour and water in a separate bowl and pour into the crock. Pour in the peas next and mix. ¬†Cook on high for the last half hour so the sauce can thicken.

I’m always really bad at thickening anything! The original recipe called for cornstarch but I seem to have better luck with flour! It didn’t matter though, the taste was awesome and it wasn’t too spicy, it was the perfect amount to go with the sweet, I thought it was more spicy than sweet but the after kick is the best part!

Pour it on top of whatever pasta you want to serve it with and wala!!

Simple yet tasty weeknight meal my friends!

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