and found a crock pot recipe that required less preparation time.
I had on hand tomato seconds from the farmers market,
and these potatoes from the store purchased I don't know how long ago. You see I had to toss some of the potatoes in the compost bucket.
I went with the small potatoes and tossed out all the mushy large ones. Potatoes and cubed sweet potatoes went in crock pot along with 2 carrots chopped.
Chicken tenderloins cut up instead of the chicken breasts with the spices including the addition of a teaspoon of curry.
Stirred it up with a cup of chicken bouillon poured over it. Now it's ready to slow cook for 6-8 hours.
The house smelled delightful all day. I added 2 tablespoons of flour to 1/2 cup of milk to thicken the sauce. Here's the crock pot with two servings removed. There is a lot of sauce.
I served it over rice and had peas on the side.
It is really a stew and it was fine though we both needed to add more salt and ground fresh pepper to flavor it more. I made notes on my recipe that next time I will use boneless thighs, forget the celery seed, add more curry, salt and pepper and possibly add onions. I think the long cooking process of the crock pot dilutes the seasoning and possibly a second seasoning needs to happen in the hour before serving. I'm going to have it again tonight and see how the extra salt, pepper and curry helped it that I added before refrigerating the leftovers.
See what others are cooking or preserving this week at Robin's Thursday Kitchen Cupboard