Name: Slow Cooker Indian Chicken Stew
Prep time: 15 min
Total time: 4 h 15 min
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; ½ teaspoon salt; ¼ teaspoon ground black pepper and/or cayenne pepper; 2 15 ounce cans garbanzo beans (chickpeas), rinsed and drained; 2 14.5 ounce cans 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

Step 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.

Advertisement
Step 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

Per Serving:

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.

40 Favorite Comfort Food Recipes

50 Romantic Midwest Getaways

50 Decadent Chocolate Dessert Recipes

Ingredients

Directions

Nutrition Facts

Account

More

Ingredients

Directions

Nutrition Facts