This weeks recipe, like many others, is done in the crock-pot.  Can you make it on the stove or in the oven?  Of course.  I prefer the crock-pot for the little energy it uses; cooking, simmering all day long.  The result: ever tender, moist, and flavorful chicken.  Oh, and I’m not cooking at the kiddo’s hungry/grouchy time.  Instead, we eat when they are hungry (4:30 as it was this evening), and everyone is the happier for it.  One more note: as we are trying to cook healthy and save money, I’m cooking with coconut cream and chicken stock instead of my typical can of coconut milk.  Both options work nicely.

Ingredients:

1 c chicken stock
1 1/2 lbs chicken thighs or breasts
2 tbs soy sauce
1 tbs fish sauce
2 tbs curry
1 tbs ginger
1 tsp parsley
1/2 tsp salt
2 tbs coconut cream
1 1/2-2 pears, quartered

Combine all in crock-pot and let cook for 6 hours on low or 3-4 on high. Serve over rice or eat in your favorite homemade flat-bread.