• Cooking Time: 8-10 hours
  • Servings: 4
  • Preparation Time: 15 min


  • 1 med onion, coarsely chopped (1/2 cup)
  • 8 oz baby carrots with tops
  • 1 bell pepper sliced lengthwise into norrow strips
  • 1 small pkg frozen snow peas, thawed
  • 1/2 cup pitted dried plums (prunes)
  • 1 14oz can chicken broth
  • 8 bone-in chicken thighs, skinned
  • 1 1/4 tsp curry powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnimon


  • In 4 to 5 quart slow cooker, combine onion, carrots, bell pepper and snow peas.
  • Add plums and broth.
  • Top with chicken.
  • In small bowl combine curry powder, salt and cinnamon.
  • Sprinkle over chicken.
  • Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
  • Remove chicken, fruit and vegetables from slow cooker with a slotted spoon.
  • Spoon some of the cooking juices on each serving.


A co-worker gave me this recipe. She found it on the Better Homes and Gardens recipe website. It's a great slow-cooker recipe for busy schedules.

Categories: Crock-pot  Dinner  Mediterranean  Poultry 

Author Credit: Better Homes and Gardens

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