Slow Cooker Indian Chicken Stew | Midwest Living

Slow Cooker Indian Chicken Stew

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Slow Cooker Indian Chicken Stew

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  • Makes: 8 servings
  • Prep 15 mins
  • Slow Cook 4 hrs to 5 hrs on (high) or 8 to 10 hours on (low)

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Ingredients

  • 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 5 teaspoons curry powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper and/or cayenne pepper
  • 2 15 - ounce can garbanzo beans (chickpeas), rinsed and drained
  • 2 14 1/2 - ounce can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons lime juice
  • 1 9 - ounce package fresh spinach (optional)
  • Hot cooked rice (optional)

Directions

  1. Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
  2. Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.

Nutrition Facts

(Slow Cooker Indian Chicken Stew)

Servings Per Recipe 8, fiber (g) 7, iron (mg) 3, Polyunsaturated fat (g) 2, calcium (mg) 71, Cobalamin (Vit. B12) (µg) 0, sugar (g) 9, vit. C (mg) 14, vit. A (IU) 486, Potassium (mg) 570, sodium (mg) 867, Thiamin (mg) 0, carb. (g) 32, Fat, total (g) 6, cal. (kcal) 295, pro. (g) 29, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 94, Folate (µg) 85, sat. fat (g) 1, Riboflavin (mg) 0, Monosaturated fat (g) 2, Niacin (mg) 6

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