Country Captain Chicken Slow Cooker Recipe

1 3/4 pounds boneless, skinless chicken (frozen is fine)

2 Granny Smith apples, peeled, cored, and diced

1 onion, peeled and diced

1 green bell pepper, seeded and diced

3 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 cup raisins (or 2 T currants. I like raisins.)

1 (14.5-ounce) can diced tomatoes

1/2 cup chicken broth

1 cup raw long-grain basmati brown rice (to add later)

Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.Stir in raw brown rice. Cover and cook again for about 30-40 minutes, or until rice is bite-tender. Serve rice on a plate with chicken pieces arranged on top.