Crock Pot Chicken Curry

• 1 cup chopped onion
• 2 medium tomatoes, diced
• 1 medium green pepper, chopped
• 4 cups hot water
• 3 tablespoons curry powder
• 4 teaspoons low-sodium instant chicken bouillon granules
• 1 tablespoon ketchup
• 1/2 teaspoon salt
• 1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts

1. Put onion in crock pot, followed by tomato and green pepper.
2. In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables.
3. Arrange chicken pieces over top.
4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
5. Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken.
6. Pour broth into a separate gravy boat and serve.

onion, tomatoes, green pepper, water, curry powder, lowsodium instant chicken bouillon granules, ketchup, salt, chicken

Taken from www.food.com/recipe/crock-pot-chicken-curry-18674 (may not work)