Country Captain For The Slow-Cooker

• 8 chicken thighs, excess fat trimmed, with bone and skin
• salt & pepper (I use Johnny's) or your favorite seasoning (I use Johnny's)
• 1 tablespoon olive oil
• 2 onions, chopped coarse
• 1 green bell pepper, seeded and chopped coarse
• 1 (14 1/2 ounce) can chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 12 ounces mango chutney, Laurel's Mango Chutney OR
• 2 (9 ounce) jars bottled chutney, such as Major Grey's Cutney, large pieces of mango snipped
• 6 garlic cloves, minced
• 2 tablespoons Madras curry powder
• 1 1/2 teaspoons paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne (to taste)
• shredded coconut (for garnish)
• toasted sliced almonds (for garnish)

1. Heat oil in large skillet, season chicken and brown on both sides, about 10 minutes. Remove chicken to platter, let cool a bit, remove and discard skin. Put chicken in crockpot.
2. Pour off all but 1 Tablespoon fat and cook onions and bell pepper with about 1/2 teaspoon salt until somewhat tender, about 5 minutes.
3. Add broth, tomatoes and tomato paste and scrape up browned bits and cook and stir until slightly thickened and smooth, only about 3 minutes.
4. Remove from heat and add chutney, garlic, curry powder, thyme, paprika and cayenne.
5. Pour this mixture over chicken in crockpot.
6. Cover and cook on low 5 hours.
7. Stir before serving over white rice.
8. Add coconut and sliced almonds on top. This is necessary for the most authentic taste of Country Captain!

chicken, salt, olive oil, onions, green bell pepper, chicken broth, tomatoes, tomato paste, mango, chutney, garlic, curry powder, paprika, thyme, cayenne, coconut, almonds

Taken from www.food.com/recipe/country-captain-for-the-slow-cooker-164179 (may not work)