1 onion

1 cup seedless red grapes

6 chicken breasts, boneless, skinless (2 lbs or 900 g)

1 can cream of chicken soup (10 oz or 284 mL), or use cream of mushroom or cheddar

1/2 of the soup can filled with water

½ jar VH Pineapple Sauce (6 oz or 170 mL)

8 ounces water chestnuts, sliced and drained (227 mL)

10 ounces sliced mushrooms with liquids (284 mL)

½ cup 10% Cream (Half and Half)

½ cup cooking sherry

1 tablespoon light peanut butter

1 teaspoon mild curry powder

1 teaspoon chipotle chili pepper

1 ½ cups basmati rice

3 cups water


1. Take out equipment and ingredients.

2. The night before: Finely chop onion and sprinkle in center crock of slow cooker. Slice grapes in half and add. Cut chicken into long strips and add to pot as you cut. Spoon soup and water over chicken. Add pineapple sauce. Drain water chestnuts and add to pot. Add mushrooms with liquids. Add cream, cooking sherry, peanut butter and spice. Stir. Cover and let stand in fridge overnight.

3. In the morning: Plug the slow cooker in and set on low heat.

4. When you get home: Combine rice and water in a large microwave-safe pot. Cover and microwave at high 10 minutes, stir, then medium 10 minutes. Let stand for 5 minutes.

See more: Nuts, Lunch, Main, Slow Cook, Winter

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