3 to 3 1/2 pounds chicken pieces
1/4 cup all purpose flour
2 teaspoons salt
1 1/2 teaspoons curry powder
1/8 teaspoon ground black pepper
1 cup chopped onion
1 medium green bell pepper, sliced into rings
1/2 cup chopped apple
1 large clove garlic, crushed and minced
1 14 1/2 ounce can diced tomatoes
3 tablespoons cold water blended with 3 tablespoons all purpose flour
Rinse chicken and pat dry. Combine the 1/4 cup flour with salt, curry powder and
pepper. Dredge chicken with the seasoned flour mixture; place in crockpot.
Stir in chopped onion, bell pepper, apples and garlic. Pour tomatoes over all.
Cover and cook on low setting for 7 to 9 hours, until chicken is tender. Remove
chicken to a heated platter. Turn crockpot to high setting.
To thicken sauce, stir the water and flour mixture into the juices remaining in
crockpot. Cover and cook on high until thickened. Serve chicken with the sauce.