August 16th, 2016
Grease interior of slow-cooker crock.
Lay thighs in cooker. If you need to create a second layer, stagger the pieces so they don’t directly overlap each other.
In a bowl, mix together onions, curry powder, salt, pepper, thyme, sugar, and diced tomatoes with juice. Spoon over chicken, being sure to top each thigh with some of the sauce.
Cover. Cook on Low 3 1/2 hours.
Remove thighs from cooker and place on platter. Cover to keep warm.
Stir diced green pepper, raisins, rice, and water into sauce in cooker.
Put thighs back into cooker.
Cover and continue cooking another 30 minutes on High.
Check to see that rice is fully cooked and that an instant-read meat thermometer registers 160°–165° when stuck in thighs. If more time is needed, cook an additional 30 minutes and check again.
When ready to serve, place thighs in a deep platter or bowl and surround with rice and vegetables.