Susanne Banfield, Taste of Home
1 Large Onion, chopped
1 Medium Sweet Red Pepper, chopped
3 Pounds Boneless, Skinless Chicken Thighs
2 Teaspoons Minced Garlic
1 Tablespoon Curry Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Dried Thyme
1 Tablespoon Brown Sugar, packed
1/2 Cup Chicken Broth
1/2 Cup Raisins
1 (14 1/2 ounce) Diced Tomatoes
Hot Cooked Rice
Place onion, pepper and garlic in a 6-quart slow cooker. Arrange chicken pieces over the vegetables.
Mix together next nine ingredients and pour over chicken and vegetables. Cook on low for four or more hours, until meat reads 165 degrees. Serve over rice.
