2 lbs or about 5-6 boneless skinless chicken thighs (would probably work with breasts as well)
1 14.5 oz can diced tomatoes, drained
1 14.5 oz can tomato sauce
1 tablespoon fresh grated ginger
1 tablespoon cilantro (optional)
4 cloves minced garlic
2 teaspoons brown sugar
1/2 teaspoon crushed red pepper
salt and pepper
2 tablespoons quick cooking tapioca
1 small onion diced
1 cup chopped carrots
Trim chicken of any excess fat. Place in the slow cooker and generously season with salt and pepper.
In a bowl, mix together all other ingredients and pour over the chicken.
Cook on low for 6-8 hours or on high for 4 hours.
Serve over cous cous or rice.
This is such an easy and tasty dish - perfect for a week night meal since it takes no time to prepare in the morning. Jay gave this 2 thumbs up!
Recipe adapted from Better Homes & Gardens Biggest Book of Slow Cooker Recipes, 2002
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I am a Boston based culinary enthusiast who left the confines of corporate America to find a happier and more creative life centered on my passion for food. I quit my job at the start of 2009 and started a culinary arts program the very next day. It was the best and scariest decision I have ever made. This blog is my story told through recipes, dining experiences, travel, and work adventures.
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