The spring days are warming up (a little) and it is tempting to spend more time outside and doing some refreshing spring cleaning instead of cooking. Crock pots aren't just for winter! This is a bit like a curry but does not have curry in it. Dinner becomes as fast as making rice to pair with it and maybe a side of colorful veggies.
The original recipe is from Simple Bites. I adapted it to use frozen chicken breasts, so it takes less prep time, which I'm a big fan of since prep time often overlaps with "get ready for work" time and I don't want to get up earlier than I have to. Actually, most of the prep work can be done the night before. There is plenty of room for variation on the vegetables - I like peas. Potatoes make it feel a bit more stew-like, so if you want the focus to be on the chicken, leave out the potatoes. If you do add these, make sure to use Russets, which hold together better with the long cooking time; yellow potatoes turn to mush.
Are you ready for some delicious comfort food? This recipe has moved over to my new website at Someplace That's Green, please check it out!
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| Coconut Ginger Chicken with Jasmine Rice |
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