Chicken Curry & Peaches | Real Women Store Grub

I use my crock pot for more than just “cook all day” meals. It is very handy for canned meats and beans when I want to heat well and I don’t want to watch a pot. The flavors in this meal marry well and add variety to my food storage.

3 cans Chicken,12-14 oz. each, drained
⅛ teaspoon Salt
⅛ teaspoon Ground Pepper
3 cans Peaches, 15 oz. each, sliced
1 cup Water
2 Tablespoons Butter Powder
2 Tablespoons Dehydrated Onion
2 teaspoons Curry Powder
1 teaspoon Granulated Garlic
½ teaspoon Ground Ginger
3 Tablespoons Cornstarch
3 Tablespoons Cold Water
2 cups White Rice
4 cups Boiling Water

Place chicken in 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1 cup juice; set peaches aside. In a small bowl, combine the broth, butter powder, onion, curry garlic, ginger and reserved juice; pour over chicken. Cover and cook on low for 1-2 hours or until heated well.Using two forks shred the chicken pieces in crock pot. In a small bowl, combine cornstarch and water until smooth; stir into the cooking juices. Cover and cook on high for 10-15 minutes or until thickened. Stir in peaches; heat through. Serve over hot cooked rice made with rice and boiling water.