Curried Crockpot Chicken and Rice

4 boneless, skinless chicken breast
4 boneless, skinless chicken thighs
(may use all of one or the other of the above depending on personnal
taste.)
3 Tbsp Worcestershire sauce
Tobasco (Chipolte) to taste. (Did about 8 in mine.)
3 Tbsp Tony Chachere's Creole seasining.
2 Tbsp basil
3 Tbsp curry powder
1/2 cup (1 stick) butter
32 oz chicken broth

Let simmer in crockpot 3 hours Add 1 box of Rice-a-Roni Herb and Butter
flavor with the seasoning pack. Let cook on low for another 1 to 1.5
hours. Serve with a vegetable. Feeds about 6 (The above seasoning
ingredients are approximate. I rarely measure. Did it at the office and
all loved it.)


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