Slow Cooker Indian Chicken Stew
- Makes: 8 servings
- Prep 15 mins
- Slow Cook 4 hrs to 5 hrs on (high) or 8 to 10 hours on (low)
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.
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
- 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.
- 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, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 0, fiber (g) 7, calcium (mg) 71, sodium (mg) 867, iron (mg) 3, sugar (g) 9, Potassium (mg) 570, cal. (kcal) 295, vit. A (IU) 486, pro. (g) 29, vit. C (mg) 14, carb. (g) 32, Thiamin (mg) 0, Fat, total (g) 6, Trans fatty acid (g) 0, Riboflavin (mg) 0, chol. (mg) 94, Niacin (mg) 6, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 2, Folate (µg) 85