Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH

1. 1

   Place chicken legs in crock pot after rinsing Add 4 cups water chopped onion curry cumin and diced potato stir in minced garlic cook on high setting for two hours

2. 2

   Dice or coarsely chop or slice remaining vegetables (eggplant tomatoes onion chili squash zucchini) place in large bowl and squeeze lemon juice over veggies help maintain color and adds a citrus island kick

3. 3

   Sprinkle with salt and let stand until chicken and potatoes are tender

4. 4

   Add veggies to crock pot and cook another hour reduce to medium and cook thirty minuets

5. 5

   Serve over rice

* Per serving · 4 servings · Values may vary.

No additional tips available.