Chicken Curry & Peaches

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.

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