• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Country Captain Chicken Breasts

  • Recipe Submitted by on

Category: Poultry, Seafood, Crockpot

 Ingredients List

  • 2 md Granny Smith apples
  • 1 sm Onion; finely chopped
  • 1 sm Green bell pepper; finely
  • -chopped
  • 3 Cloves garlic; minced
  • 2 tb Dried currants
  • 1 tb Curry powder
  • 1 ts Ground ginger
  • 1/4 ts Ground red pepper
  • 1 cn Diced tomatoes; (about 14
  • -1/4 oz)
  • 6 sm Boned and skinned chicken
  • -breast halves; (about 1 3/4
  • -lbs. total)
  • 1/2 c Chicken broth
  • 1 c Long-grain white rice
  • 1 lb Large raw shrimp; shelled
  • -and deveined
  • 1/3 c Slivered almonds
  • Salt
  • Chopped parsley


Quarter, core and dice unpeeled apples. In a 4-quart or larger electric
slow cooker, combine apples, onion, bell pepper, garlic, currants, curry
powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat
dry; then arrange, overlapping pieces slightly on top of tomato mixture.
Pour in broth. Cover and cook at low setting until chicken is very tender
when pierced (6 to 7 hours). Carefully lift chicken to a warm plate, cover
lightly, and keep warm in a 200 deg oven. Stir rice into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring once or
twice, until rice is almost tender to bite (30 to 35 minutes). Stir in
shrimp, cover and cook until shrimp are opaque in center; cut to test
(about 10 more minutes). Meanwhile, toast almonds in a small nonstick
frying pan over medium heat until golden brown (5 to 8 minutes), stirring
occasionally. Set aside. To serve, season rice mixture to taste with salt.
Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley
and almonds. Makes 6 servings.

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