How to Make Delicious Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH

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Ingredients of Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH

1. Prepare 1 packages of chicken legs.
2. It's 1 medium of potato.
3. You need 4 medium of eggplant chopped.
4. You need 3 of Summer squash.
5. Prepare 2 small of zucchini.
6. It's 1 large of onion.
7. Prepare 1 large of tomato.
8. It's 1 large of mild green chili.
9. Prepare 1 tbsp of minced garlic.
10. You need 1 tbsp of curry.
11. It's 1 tsp of cumin.
12. You need 1 1/2 tsp of salt.
13. You need 1 of Juice 1/2 lemon.

Slow Cooker (Crock-Pot) ChickenMother Would Know.com. boneless, skinless chicken breast halves, pepper, vinaigrette. Season chicken with half of the salt and half of the pepper, and add it to skillet. Transfer chicken to platter, and cover with foil to keep warm. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated.

Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH instructions

1. Place chicken legs in crock pot after rinsing Add 4 cups water chopped onion curry cumin and diced potato stir in minced garlic cook on high setting for two hours.
2. Dice or coarsely chop or slice remaining vegetables (eggplant tomatoes onion chili squash zucchini) place in large bowl and squeeze lemon juice over veggies help maintain color and adds a citrus island kick.
3. Sprinkle with salt and let stand until chicken and potatoes are tender.
4. Add veggies to crock pot and cook another hour reduce to medium and cook thirty minuets.
5. Serve over rice.

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