Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH

• 1 packages chicken legs
• 1 medium potato
• 4 medium eggplant chopped
• 3 Summer squash
• 2 small zucchini
• 1 large onion
• 1 large tomato
• 1 large mild green chili
• 1 tbsp minced garlic
• 1 tbsp curry
• 1 tsp cumin
• 1 1/2 tsp salt
• 1 Juice 1/2 lemon

1. Place chicken legs in crock pot after rinsing Add 4 cups water chopped onion curry cumin and diced potato stir in minced garlic cook on high setting for two hours
2. Dice or coarsely chop or slice remaining vegetables (eggplant tomatoes onion chili squash zucchini) place in large bowl and squeeze lemon juice over veggies help maintain color and adds a citrus island kick
3. Sprinkle with salt and let stand until chicken and potatoes are tender
4. Add veggies to crock pot and cook another hour reduce to medium and cook thirty minuets
5. Serve over rice

chicken legs, potato, zucchini, onion, tomato, green chili, garlic, curry, cumin, salt, lemon

Taken from cookpad.com/us/recipes/346982-crockpot-curry-chicken-with-eggplant-and-summer-squash (may not work)