Instructions: In crockpot, combine onion, carrots, curry powder, stock, parsley, chicken, and rice; stir to mix well. Cover and cook on low for 8-10 hours or on high for 4-6 hours.

With a slotted spoon, gently remove chicken pieces from stock. Set aside to cool slightly. Remove meat from bones; dice chicken and reserve. Discard bones and skin.

Transfer veggies and stock to a blender or food processor. In batches, puree mixture until smooth; return to crock pot. Add half and half, reserved chicken, and peas. Adjust seasoning, adding more curry powder if desired. Heat on low for 15-20 min. Season to taste with salt and pepper

NOTES : Can be made ahead up to the point of adding the peas and cream. In fact, allowing it to sit in the fridge for 24 hours gives the flavors even more opportunity to develop. Reheat on high for 2-3 hours or low for 4-6 hours. Add cream and peas 15 min before serving.

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