Slow Cooker Curry Chicken with Peach Chutney – This easy slow cooker recipe will fool anyone into thinking you spent hours in the kitchen!
Here’s a new winning flavor combination for you: curry and peaches. Woah.
Lots and lots of cilantro. Way more than you see in these photos. Try, times ten at least.
I have a lot of people ask about how I learned to cook, especially since I grew up anti-food preparation of any kind. (That’s what mom’s for right?? Wrong.) I always tell them basically the same thing. Determination + homework + a LOT of trial and error.
My recipes don’t always come out. Sometimes I decide they were maybe poorly developed concept. Other times I can feel in my gut that it just needs a little refinement. Or even a brand new approach.
This is one of those recipes. The ones that have a good idea but need some work to be really great.
I have yet to try a recipe again with regret. I’m always so happy to turn a flop into something really delicious. My husband and I loved this dish. Of course we’re pretty big fans of both curry and peaches, and I’m a die-hard slow cooker advocate.
Just a note, go nuts with that chutney on top. Skip the teaspoon and go for the ladle. It really makes the dish!
Slow Cooker Curry Chicken with Peach Chutney
This easy slow cooker recipe will fool anyone! They'll never believe how it easy it is with such bold delicious flavors!
- 2 large chicken breasts, or 4 chicken breast halves
- 3/4 cup plain yogurt
- 1 1/2 tablespoons curry powder
- juice of 1 lime
- 2 teaspoons minced garlic
- 1/8 teaspoon salt
- 5 tablespoons milk
- 2 yellow peaches, peeled and diced
- 1/2 teaspoon minced garlic
- 1/4 teaspoon chili powder
- 1/2 teaspoon ginger
- 1 tablespoon honey
- 1/2 cup sugar
- 8 tablespoons apple cider vinegar
- 1/2 cup chopped cilantro
Whisk together yogurt, curry powder, lime juice, garlic, salt, and milk. Pour half of mixture into slow cooker. Top with chicken and pour remaining sauce over chicken. Cook on low 6-8 hours.
About 30 minutes before serving prepare the chutney. Add peaches, garlic, honey, sugar, and vinegar to a medium sauce pan and cook over medium high heat until sugar is dissolved. Bring to a slight boil, then reduce to a simmer.
Stir in chili powder and ginger and cook 6-8 minutes more. Remove from heat and allow to cool a bit and thicken until ready to serve. Spoon chutney over curry chicken and top generously with cilantro.