Ingredients
1 large onion, chopped1 medium sweet red pepper, chopped2 teaspoons minced garlic3 pounds boneless skinless chicken thighs1 tablespoon curry powder1 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon dried thyme1 tablespoon packed brown sugar1/2 cup chicken broth1/2 cup golden raisins or raisins1 can (14-1/2 ounces) diced tomatoes, undrainedHot cooked riceChopped fresh parsley, optional
Preparation
Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables.
Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until a thermometer reads 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.
