How to make it

  • In a large skillet, sauté onions in olive oil until soft. Put in large slow cooker.
  • Rinse chicken breasts, pat dry. Dredge in flour all over and sprinkle with salt. Brown in olive oil on all sides.
  • Add curry powder, cumin, mushroom soup, 3 cups broth Tuaca and lemon juice to slow cooker and mix. Add chicken breasts. Depending on the number of breasts you are using and the slow cooker, you might have to add more broth. The breasts should be covered barely but not submerged.
  • Cook on high for 6 hours. Sop up extra oil on top with paper towels. Add flour and water to thicken if necessary. Add mushrooms and green beans. Cook an additional hour. Serve with rice.

Reviews & Comments 2

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    " It was excellent "
    pat2me ate it and said...
    Anything requiring alcohol is a winner in my book....and yes, it does sound "sexy".
    Thanks for posting!
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    " It was excellent "
    elgourmand ate it and said...
    Good thing we're in a recession or you'd be putting truffles and saffron in this. I enjoyed the intro blog and the soup/stew should be great. Thanks for the post. RJ
    Was this review helpful? Yes Flag

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