Slow Cooker Country Captain Chicken

"Cook's Country. Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must."
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Ready In:




  • Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
  • Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
  • Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.

Questions & Replies

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  1. Im a subscriber to cooks country as well. I just saw this recipe in their magazine and whipped it up. Absolutley amazing. Im glad i have leftovers!
  2. I went for 2 bottles of Major Grey's mango chutney to make this. I followed the recipe exactly other than cutting back a tad on the cayenne pepper. We like heat, but 1/2 tsp. was going to be a bit much. We didn't garnish altho I have the almonds and coconut on hand. It was served over basmati brown rice. For tomorrow night's leftovers, I'm going to microwave steam a half of a spaghetti squash and serve it over that for a healthful twist. I was inspired to look up a country captain recipe after hearing an interview w/ Hugh Atchesen, the chef,and Iron Chef judge, who's written a slow cooker cookbook. My Rival Crockpot had this dish cooked on low in 3 hours. If you like your meat on your bones when you serve, check for doneness halfway thru.


  1. I didn't make the mango chutney from scratch and I cut back slightly on the cayenne pepper.


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