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Slow-Cooker Country Captain Chicken

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. —Suzanne Banfield, Basking Ridge, New Jersey
  • Total Time
    Prep: 20 min. Cook: 3-1/2 hours
  • Makes
    8 servings


  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 teaspoons minced garlic
  • 3 pounds boneless skinless chicken thighs
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 1 tablespoon packed brown sugar
  • 1/2 cup chicken broth
  • 1/2 cup golden raisins or raisins
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • Hot cooked rice
  • Chopped fresh parsley, optional


  • Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables.
  • Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.
Nutrition Facts
1 cup: 298 calories, 13g fat (3g saturated fat), 114mg cholesterol, 159mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 32g protein. Diabetic exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

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Average Rating:
  • Katy's mom
    Jan 6, 2021

    After looking at other recipes for Country Captain chicken (which I've been wanting to try), I used bone-in skin-on chicken (more flavorful), which I browned before adding the other ingredients. I left out the brown sugar, reduced the amount of raisins, and also reduced the spices slightly as I was afraid they would overpower the dish. My picky family actually liked it but I felt it was just so-so.

  • Michelle
    Dec 21, 2020

    Easy to prep and make. Beautiful blend of seasonings. First time I made this I followed the recipe. Second time I add extra garlic and seasoned the chicken with salt and pepper before adding to my Instapot. It's still missing something. That Oooopf that makes a dish memorable. Next time I will double the curry and garlic, leave out the brown sugar because you don't need both brown sugar and raisins to make this dish sweet and savory, and also add a splash of cider vinegar to help round out the flavors. I think the addition of an acid would help bring all the flavors together.

  • huskergirl86
    Nov 17, 2020

    i have a recipe that calls for a whole chicken cut up and cooked in dutch oven on stove and it came out delicious. slow cooking this won t taste as good. sauteeing in butter and oil at the start makes for wonder flavors.

  • jsk68
    Nov 15, 2020

    Made 11/15/20 according to recipe. Did not like. Will not make again.

  • Kit
    Nov 14, 2020

    This smells great when it’s cooking, but tastes less exciting. If I make this again, I will prepare an additional spice broth to add before serving.

  • Lois
    Aug 29, 2020

    This recipe is amazing good, very interesting flavors, and will prepare again and again. Especially nice to serve friends and surprise them with the flavors. I actually used a whole chicken, not pieces. Used regular raisins. I served with rice with fresh grown carrots, salt and white pepper.

  • CastIronMamma
    Nov 16, 2019

    My husband and I enjoyed this dish very much. In fact, I’m already looking forward to leftovers! I used all ingredients as suggested, adding a little salt and 1/4 c. cream before serving over brown rice. My husband suggested topping it with a few cashews. I will make this again.

  • bakesalittle
    Nov 15, 2019

    I just made this recipe in the instant pot; didn't have enough time for the crock pot, but it turned out great. My family gave effusive credit to the chef (me) and I give kudo's to whomever developed this recipe. I think it's perfect for company as well as family. I also used drumstick as that is what I had on hand. It was served over mashed potatoes with green beans for a side. Will definitely be a keeper. Thanks S. Banfield for sharing.

  • Judith
    Nov 15, 2019

    Grew up with this recipe. Was in our Joy of Cooking form the 1960's. Our version did not have cinnamon or tomatoes, so I omitted. We also added chopped green apples and unsweetened coconut at the end. I doubled the curry powder as we like a strong curry. So good and lots of memories. Thanks for the reminder. If I do this again Would add eggplant, as I love curried eggplant.

  • SColson132
    Nov 6, 2019

    Excellent recipe! Substituted shrimp for the chicken, and left out the peppers, cinnamon and raisins.