Crock Pot Curried Chicken

Step 1: Chicken ... Remove the chicken from the refrigerator and season with salt and pepper on both sides. Let the chicken rest on the counter a few minutes to take the chill off.

Step 2: Crock Pot ... Add the onions and peppers to the bottom on the crock pot; then, the chicken.

Step 3: Note: For the salsa - I don't like to use one that is called 'chunky;' I prefer to stick with the basic salsa, and a mild or medium heat. You don't want the salsa to take over the curry taste. I like heat, but I personally use a mild salsa for this recipe.

Step 4: Sauce ... Add the garlic and curry powder right to the salsa in the jar, mix, and pour over the chicken. Then, add the water to the empty jar, put the lid on and shake; and, pour that over the chicken as well. Season with a pinch of salt and pepper.

Step 5: Cook ... Cover, and cook on low for 6-7 hours, or high for 4-5 hours which I don't prefer. The slower cooking seems to work much better. And, please remember - crock pots these days cook at different temps, and the newer ones cook much 'hotter.' My 'average' sized oval takes 6 hours for this recipe. I would check after 5 hours to see how tender the chicken is; and, this should give you a good idea of how much longer it will take.

Step 6: Rice ... The last 30 minutes of cooking; prepare your rice according to package directions. I like to cook the rice in chicken broth vs water, but it is not necessary. Once the rice is cooked, transfer to a serving platter and cover with foil.

Step 7: Finish and Serve ... Add the chicken (shaking off most of the sauce) to the serving platter with the rice, and cover once again with foil to stay warm as you finish the sauce. Add the sour cream to the crock pot and mix to combine, cover and cook just a couple of minutes to warm up.

Step 8: Serve ... Ladle the sauce over the chicken (extra sauce can be served on the side), and garnish with scallions. ENJOY!