slow cooking expert and mom to three
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A Year of Slow Cooking

Monday, June 7, 2010

Country Captain Chicken Slow Cooker Recipe

Hello! I'm going to share my absolute new favorite recipe of all time with you today. Hold on to your socks---this is a great one, and no one will ever know how super simple it was to throw together.

It'll be our secret.

I got excited to make Country Captain after watching an episode of Throwdown with Bobby Flay, where this was the featured dish.

[aside: am I the only one who feels badly for the poor challenger who thinks he/she is being filmed for their own Food Network special? My heart just breaks for them.]

There are lots of listed ingredients, but chances are you already have most of the stuff on hand.

The Ingredients.
serves 6

1 3/4 pounds boneless, skinless chicken thighs (mine were frozen solid)
2 Granny Smith apples, peeled, cored, and diced (someday I want one of those peeler thingies)
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins (or 2 T currants. I like raisins.)
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice (to add later)
1 pound fully cooked shrimp (to add later, I used frozen already-shelled)

The Directions.

Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.

Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.

Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.

The Verdict.

I wish I had eaten more of this--I mistakenly wandered from the table to tend to the baby. The rice cooks beautifully in the curried sauce, and the shrimp softens nicely and provides a great texture against the rice and raisins. My kids love how raisins plump when slow-cooked. My dad ate all the leftovers, and called twice with high praises.

The shrimp is the most expensive component to this dish, and while I adore all things shrimp, it isn't a necessity. Your chicken and rice will be still be quite lovely if you choose to omit this ingredient.


50 comments:

Cheryl said...

if I dont have thighs, can I use breasts?

jscardon said...

I totally saw this Throwdown episode on Foodnetwork too, and how brillaint that you turned it into a crockpot recipe!! I've gotta try this! And no, you are not the only one who feels bad for the poor duped soul. They need to come up with a better cover story!

Jennifer said...

Did you put the chicken in the slow cooker frozen? And it still only took six hours?

~ellen~ said...

I always feel bad for those people, too! :(

This recipe looks really interesting. Is it important to use kosher salt, specifically?

I love this blog, by the way :)

Stephanie O'Dea said...

Hi Cheryl, yes, you can definitely use breasts.

jscardon, yes! I think they should tell them the truth. And I also think Bobby should always lose, but that's because I'm such a softie. :-0

Jennifer, yes, my chicken was still frozen and it did only take 6 hours on low. Check your meat---it will still be intact at that time, but will likely be cooked through. I sometimes like to "overcook" my meat so it falls apart, but in this case I wanted it intact so I could remove it to stir in the raw rice.

ellen, nope, you can use table salt. Kosher salt is a larger grain and doesn't taste as 'salty.' if you are going to use table salt, cut the quantity in half.

xoxo steph

cassie-b said...

It sounds just wonderful. I'm not overly fond of raisins, do you think that craisins might be a good substitute?

Thanks for sharing the recipe. And I have everything in the house - even the shrimp!

Stephanie O'Dea said...

cassie--sure! I love dried cranberries.

xoox

DessertForTwo said...

Yum! This is such a classic! Thanks for sharing!
And yes, I feel badly for the person being challenged on the Throwdown with Bobby Flay show too. I almost feel like it's kinda rude for Bobby to assume he can make better fried chicken than a grandma who's been doing it for 50 years. I always root for the grandmas to win! And truthfully, I've rarely seen Bobby win. Did you see the Throwndown with the donut maker? He was pretty upset that it was a throwdown. It was kinda hard to watch. In the end, he still won though. Sorry to ramble!

Megan said...

Oh that's funny, I watched that episode too and did a post of my own country captain chicken too. Yours sounds really yummy, I'll have to give it a try.

Anonymous said...

I usually cook with brown rice. How can I adjust the recipe?

Thanks! It looks great!

Monica

Trista said...

But they almost always win, so I root for Bobby. I'm glad he has the confidence to keep coming back. :D

bcsmithereens said...

Mmmmm! I just saw this and had to make it for dinner, so didn't have enough time to use the slow cooker, but it was wonderful in the oven as well.

I've also put up a link on my blog to the recipe.

Cheers!

Laurie said...

Megan, I just looked at your blog and see lots I want to try! Stephanie - do you think Megan's recipe here:
http://megans-kitchen.blogspot.com/2010/04/mexican-yes-i-can.html

would work in the crock pot?

Look yummy!

Anonymous said...

I might try this. When I was in the military, there was a MRE (those vacuum packed meals) of Country Captain Chicken and I hated it. It was my least favorite. When I saw this post I gagged a little, but I might make it because I'm sure it's actually good and the MRE version was just bad. You may have just redeemed Country Captain Chicken for me.

~ Stitchin Sweet Sue ~ said...

Such a thrifty dish, thighs are .89/lb this week, gonna try this for sure. Thx for all your hard work bringing us these recipe beauties. Hope you, baby and fam enjoy a sweet summer Steph:)

xoxo

natalie said...

I think Throwdown is not so nice! Who does Bobby Flay think he is? How would you feel if he showed up and thinks in 1 day he can become as good as you at your craft that you've been perfecting for years? Chaps my hide. ;)

Sunfire said...

Looks like a great dish. I am always looking for slow cooker dishes to make when my family comes for the weekend (then I have to make dinners for 8 adults and 7 kids). Since I started using the slow cooker for those weekends it has made my life so much easier.

I have an amazing device that peels, cores and slices apples - just love it. Can make enough for a pie in about 5 minutes.

SaraK said...

Huge fan of Bobby Flay. I think Throwdown is fun, the people usually look excited when Bobby shows up and he hardly wins, so I don't feel too bad for them.
This sounds yummy!

Robin G said...

Looks terrific and can't wait to make it. But I don't feel bad for the Throwdown competitors because in essence they DO get a special show--it's the Throwdown show itself. And having a big-name chef challenge you means you're considered the best at that dish, so why not defend your title? People do it at competitions all the time--these are just a little off the cuff.

Frenchie said...

Don't feel bad for them...they DO get their own special. It just happens to co-star Bobby Flay (which is AWESOME). They get to showcase their skills, advertise their restaurant/business...how much business do y'all think those folks get after the show airs? I love it!!!

Dee said...

I make this un-crockpotted all the time and I've totally thought I need to crock it up!

LMcG said...

Is this supposed to be one and three quarters of chicken? That seems like an odd amount, so just thought I would clarify! Is that the amount that is normally in a frozen bag?

Love the blog btw, thanks for all the wonderful recipies!

Stephanie O'Dea said...

hi LMcG,

ah. That's about what 4 frozen thighs weigh. You can certainly use more or less, depending on how many people you're feeding. If you load the cooker up with a lot of chicken, you'll need to cook longer, and make sure that you cut into the meat or use a thermometer to test it, before removing to cook the rice.

-steph

quinn said...

I had one of those apple peeler things, and although it looks like fun and I'll bet kids would really enjoy turning the handle, I found it didn't do a great job of actually peeling the apples. Maybe if they were perfectly round it would do a super job, but I didn't like choosing between either having a lot of waste or having to go over each apple to remove bits of skin with a knife.

Anonymous said...

Like a previous poster, I'd also like to cook this with brown rice. Stephanie, any suggestions re how to adjust?

AJ Rice's Mommy x 2 said...

This is perfect as I am challenging my family to only eat out of the pantry/freezer this month because of some unexpected car repairs. The only thing I don't have is curry powder but I am going to substitute turmeric. Also don't have that type of rice but thinking of trying quinoa.

Stephanie O'Dea said...

re: brown rice. The liquid ratio should be the same, but it will take longer for the rice to cook in the crock. I'm not sure exactly how long (brown rice takes 45 min in my rice cooker vs. 20 min for white)----but would love to hear your results!

--steph

Lynsi said...

Made this tonight and LOVED it! My husband had a good suggestion for next time: use coconut milk instead of chicken broth. Yummy!

Sweet P said...

Yummy! I made this for dinner last night to rave reviews from the family. I used fennel for my seasoning and it added a nice touch to the rice.

Ruby, accepted in the Beloved... said...

I tried this recipe tonight...My husband & I liked it a lot, but it was too spicy for the kids. I used the exact measurements as suggested...maybe my curry powder is spicier than average? Anyway, yummy for us, but no-go for the kids. Too bad, because it was easy!
I did add some coconut milk to the rice at the very end. I think it would've been even spicier if I hadn't! The coconut milk worked great in this recipe...but it does add calories! Thanks for sharing this and all the other great recipes here on your blog!

MemeGRL said...

Loved it but my rice was still crunchy after almost an hour! This is the second time I've had still-crunchy rice from the crockpot...where am I going wrong?
Thanks for another winner!

Stephanie O'Dea said...

Hi Ruby,
Curry powder isn't where the heat comes from, it's from the cayenne pepper. You may need to tone it down for your family's tastes.

MemeGrl, are you in a high altitude? You might want to use minute brown rice, or scoop some liquid out of the pot and cook your rice in that on the stovetop.
Did the rice ever soften? Did you flip the pot to high?

xoxo steph

www.ecoebooks.com said...

I did this with an organic chicken. The flavors were perfect together...

Kim said...

The reason your brown rice didn't cook thru is that there is salt in the cooking liquid. If you've ever tried to cook brown rice in salted chicken broth or you've added salt to the cooking water, you encountered the same problem. It takes far longer for brown rice to absorb salted liquid vs. water. I, too, am a fan of brown rice and never ever use white rice. I just don't like white rice at all. You could try adding cooked brown rice (maybe 2 c. instead of 1 c. uncooked white) during the last hour of cooking time. I have no idea how to deal with the excess liquid, however.

Lola_P said...

This sounds so yummy! I am going to have to make it!

Lynne said...

I made this a few days ago and it was soooo good. My daughter was arriving home for a few weeks and I was going to be busy that day so I put this on in the morning. By the time she arrived the house smelled divine, and the recipe was a hit with everyone.

Lisa said...

I've fixed this for dinner tonight. 30 minutes on low isn't enough time for my crockpot to cook rice. I switched it to high, we'll see how long it takes.

Lisa said...

Ok, so I'm back to say that this was delicious. Should have put less red pepper in for the kids' sake. And I'm still not sure how long it would take to cook the rice, but I know overnight on high is too long!! Thank goodness it was the crock pot!

Blog Author(s) said...

I always feel bad for the losers of the throwdown. It's awful when to see the local favorite lose to Bobby.

Caria said...

Tried it tonight. Easy to prepare. Hubby and I enjoyed it - not too sure about the raisin, though. Unfortunately, the boys didn't like it too much.

Christie said...

Just found your blog and I'm so excited since 1) I have 3 kids (4 and under) and 2) hubby just realized all medical problems are a gluten intolerance! (8 years of migraines!) and I LOVE my crockpot (don't use it enough!) SO Your website solves all my challenges - gluten free and needing dinner prepared ahead so I avoid the 4 pm - 5:30 pm crazy hours when kids are at each other and I'm trying to prepare dinner!

PLUS the best bonus is all the comments after each recipe! It gives me ideas of what to try, avoid or how to tweak it. For me, who never really cooked until now, all your commenters are my teachers - giving me new ideas and I think that one day I'm going to actually be a really good cook! THANKS TO EVERYONE!!

Yillup said...

I cooked this last week, but had the "crunchy rice" issue. I had a feeling it would take longer than the stated 30 minutes, so I added the rice in the last hour and a quarter. After about 2 hours I gave up and just served it to the kids and hubby slightly crunchy. We had some left-overs that I kept in the cooker. It was finally cooked after 5 hours. There was plenty of liquid in the slow-cooker and it was hot enough (I turned it up to high when I added the rice) it was bubbling the whole time.

I have no idea what I did wrong!

Other than that it was a lovely meal...

Anonymous said...

I have made this twice with great results. I prefer cous cous so I just leave out the rice at the end and made the cous cous separately.

Anonymous said...

Just ate this for the first time- left out the shrimp and used quick brown rice instead of white. SO GOOD. I can't believe how tasty this dish is!

tjchlebana said...

OMG! This is so Good I need to make it again right away! I left out the raisins-Yuk and chopped the huge frozen raw shrimp I had on hand and threw them into the pot while I cooked the rice in a Tupperware rice cooker. My husband didn't know the shrimp was even in there, so I would probably skip it next time. My received rave remarks at work. Left-overs didn't last long enough. Definitely a company meal. Kudos!

shannon_in_love said...

just made this today. WOW there really is a kick to it! i think next time i will leave out the shrimp (used for my BF...but next time i come first) i really am not a fan of the stuffs... but the chicken itself is freaking awesome...dare i say EPIC. lol. anyway will definitely be making this again...i also made your apple butter...my kids have been hounding me all day for it...can't wait till its done

also as a compliment to you...your recipes look so good, it urged me to by a larger slow cooker. i am now the proud owner of a 7quart. my 2.5 was NOT doing the trick.

Jill said...

Oops! I was planning to make this tomorrow so I bought chicken thighs at the supermarket. Unfortunately I hadn't read the recipe closely enough and I ended up buying the stuff with bones and skin. Can I use it like this? Or find a different recipe?

Stephanie O'Dea said...

Hi Jill,
The recipe will work just fine---once the meat is cooked through, remove it carefully and take off the skin and bones. Then stir the chicken back into the pot.

Dorothy said...

@Ruby - I've noticed the same thing about Stephanie's proportions of curry powder before, but it is probably because the McCormick's pictured does not contain cayenne or chilies. If you are using a Madras style curry powder you would want to scale back or omit the cayenne pepper.

Sage Trifle said...

I made this recipe and it was delicious. I blogged about it on my blog, Sage Trifle, and linked back to this post. Thank you for sharing such a delicious recipe.

Rocquie

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