Ingredients

• 1  medium onion, coarsely chopped (1/2 cup)
• 8  oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
• 1/2  cup pitted dried plums (prunes)
• 1  14-oz. can reduced-sodium chicken broth
• 8  bone-in chicken thighs, skinned
• 1-1/4  tsp. curry powder
• 1/2  tsp. salt
• 1/2  tsp. ground cinnamon

Directions

1. In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.