There are certain days that give me no time to make a proper dinner. I leave the minute the bus arrives home from school and don't return until 6pm. This is especially tough because there is still homework to do and I really like the boys to be in bed around 7:30. I've been search of crock pot recipes that may be healthier than versions of things I've made in the past. I came across this one when I was visiting my friend Jodie in Florida over Thanksgiving. I made it this past week and it was a huge hit with myself and hubby.
Now for the kids, Sam loved the chicken, Jonah liked the sweet potatoes. I think this will change in time when Sam gets past not liking vegetables and Jonah moves past the "I don't like Chicken" phase. In my house when I make a meal that isn't constituted a "kid" meal they have to try it, at minimum one bite. This may seem cruel but everyone's taste buds change, including your own. More often than not it's met with a "I don't like it" followed by a smile. I'm not saying this will always happen but don't assuming a picky child will always be picky about everything. Don't ever give up. I didn't like eggs or tomatoes until my 20's.
CROCK POT CHICKEN CURRY
4 boneless chicken breast
1 small onion, chopped
2 sweet potatoes, peeled and cubed
2/3 c. orange juice
1 minced garlic clove (I used 2)
1 tsp. chicken bullion granules
1 tsp. salt
1/4 tsp. pepper
4 tsp. curry powder
4 TBLS cornstarch
2 TBLS cold water
Place chicken in slow cooker and cover with onions and sweet potatoes. Combine OJ, garlic, chicken bullion, salt, pepper, and curry powder. Pour over veggies. Cover and cook on low 5-6 hours.
Remove chicken and veggies and keep warm. Turn cooker to high and add corn starch dissolved in cold water. Cover and cook for 15 minutes. Serve chicken and veggies over brown rice and pour "gravy" over the top.
sliced green onions
NOTE: if you don't have a lot of juice left in the bottom cut the corn starch mixture in half.