1. Spray the inside of the crock with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat until hot. Add the almonds and cook, stirring, until golden, 1 minute. Remove from skillet with slotted spoon and set aside to drain on paper towels. When cool, coarsely chop. 2. Add garlic to the skillet and cook, stirring, until just fragrant about 20 seconds. Add the chicken to the skillet and cook, turning once, until lightly browned (4 - 5 minutes). Transfer the contents of the skillet to the slow cooker. 3. Combine salsa, currants, honey, cumin, and cinnamon and pour over the chicken. COver and cook on LOW for 2 to 2 1/2 hours, until the chicken is fork-tender and the juices run clear when pierced with a fork. 4. Season with salt and pepper. Serve hot, topped with toasted almonds. ---------------------------------------------------------------------------
Nutrition
Ingredients
