Slow Cooker Indian Chicken Stew

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Recipe: Slow Cooker Indian Chicken Stew

Ingredients

  • Nonstick cooking spray
  • 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1/2 cup onion, chopped (1 medium)
  • 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)
  • 4 cups hot cooked rice (optional)

Instructions

  1. Lightly coat a 6-quart slow cooker with cooking spray. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  2. Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.

Preparation time: 15 minute(s)

Slow Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high)

Number of servings (yield): 8

My rating 4 stars:  ★★★★☆ 1 review(s)

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