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
- 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.