Slow-Cooker Mulligatawny Soup

This is a really good tasting
crock-pot made mulligatawny soup.
The curry and nutmeg pairs well
with the sweetness of the raisins
and the apple. The end result
is a sweet but still savory soup.

Ingredients:
2 boneless, skinless chicken thighs
1 cup peeled and chopped apple
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice

Directions.
Use a 6-quart slow cooker.
Put the chicken thighs into the
bottom of your cooker, and add apple,
carrots, the whole can of tomatoes,
onion flakes, and raisins.
Then add the lemon juice,
spices, and broth.
Stir to mix the spices.
Cover and cook on low for 8-10 hours.
Stir in the uncooked rice.
Cook on high for 30 minutes,
or until the rice is tender.
Ladle into soup bowls.