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
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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; total fat 6g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 94mg; sodium 867mg; potassium 570mg; carbohydrates 32g; fiber 7g; sugar 9g; protein 29g; trans fatty acidg; vitamin a 486IU; vitamin c 14mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6 1mg; folate 85mcg; vitamin b12mcg; calcium 71mg; iron 3mg.

Reviews