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Curry and ginger give zesty Indian flavor to the chicken, chickpeas and diced tomatoes in this slow-cooker meal. Stir in fresh spinach leaves just before serving for added color and nutrition.

Source: Midwest Living

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Recipe Summary test

prep:
15 mins
slow-cook:
4 hrs
total:
4 hrs 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

295 calories; fat 6g; cholesterol 94mg; saturated fat 1g; carbohydrates 32g; mono fat 2g; poly fat 2g; insoluble fiber 7g; sugars 9g; protein 29g; vitamin a 485.9IU; vitamin c 13.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.1mg; vitamin b6 0.9mg; folate 84.7mcg; vitamin b12 0.2mcg; sodium 867mg; potassium 570mg; calcium 70.7mg; iron 3.2mg.
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