Slow Cooker Chicken Curry

• 2 lbs boneless skinless chicken thighs
• 1 teaspoon vegetable oil
• 1 cup fresh mushrooms, sliced
• 1 cup onion, coarsely chopped
• 4 garlic cloves, crushed
• 3 tablespoons curry powder
• 1/4 teaspoon cayenne
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 medium potato, peeled and cut in half
• 1 (19 ounce) can chickpeas (optional)
• 2 cups chicken broth
• 1 green pepper, chopped
• salt and pepper

1. Lightly flour chicken and brown; transfer to slow cooker.
2. Saute mushrooms and onion,garlic, curry powder, cayenne and spread over chicken. Add carrots, celery, raw potato, salt and pepper to taste;.
3. add chickpeas if using.
4. Add just enough broth mixture to cover ingredients.
5. Cook 6 hours or more on Low.
6. Add green peppers the last hour of cooking.
7. If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot.
8. Serve over rice.

chicken thighs, vegetable oil, fresh mushrooms, onion, garlic, curry powder, cayenne, stalks celery, carrots, potato, chickpeas, chicken broth, green pepper, salt

Taken from www.food.com/recipe/slow-cooker-chicken-curry-332243 (may not work)