Crock Pot Chicken Country Captain

Melody of spices, great served with a simple rice pilaf or just plain white rice.

• Ready In: 8 hrs 45 mins
• Serves: 6

Ingredients

• 4 -5  lbs chicken pieces (I use legs & thighs)
• 2  cups buttermilk
• 1 -2  tablespoon  cooking oil
• 2  green peppers, chopped
• 2  large onions, chopped
• 1 (28 ounce) can tomatoes (approx. 3-1/2 c.)
• 1  teaspoon mace
• 2  teaspoons curry powder
•  salt and pepper
• 1  clove garlic, chopped

• Coating Mix

• 2  cups flour
• 1  teaspoon salt
• 1  teaspoon ground black pepper
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 1⁄2 teaspoon dried thyme
•  crisco vegetable shortening (as needed)
• 2  cups raisins

Directions

1. Put chicken pieces in gallon size zip lock bag, carefully pour in buttermilk squish air out and seal securely, refrigerate.
2. Heat oil in skillet add green peppers, and onions cook over med low slowly for 15 minutes.
3. Put this mixture in the crockpot and add tomatoes, spices and salt, and pepper garlic.
4. Turn crockpot on high til begins to simmer, turn down.
5. Combine coating mix in gallon size zip lock bag.
6. Empty chicken into large bowl, discard buttermilk.
7. Shaking of excess milk put several pieces at a time in bag of coating mixture, shake til all is coated.
8. Laying them in single layer on cooky sheet as you go.
9. Heat crisco in heavy skillet.
10. Fry chicken 3-4 pieces At a time 6-8 minutes each side until brown on all sides.
11. Lay chicken in the sauce in crockpot cover and simmer 6-8 hours.
12. Add raisins 1/2 hour before serving.