It’s a whopping 39 degrees in Chicago right now! Feels like summer 😛
Despite our equatorial climate, I decided to make a modified version of “Ridiculously Easy Crockpot Chicken Curry” after reading about it on fANNEtastic food.
These are the ingredients I used. I swapped out the butternut squash for yellow potatoes, and I added a few tablespoons of curry powder.
I cooked everything on high for about 4.5 hours. It turned out a bit soup-y, but that’s ok.