Slow Cooker Indian Chicken Stew

Because they can withstand a long simmering time, thighs are great choice for chicken slow cooker recipes. In this easy recipe for Indian chicken stew, the rich meat perfectly complements the deep, vivid spices.

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175 users rated this recipe an average rating of 4.0
Makes:
8 servings
Serving Size:
1 1/2 cups
Prep:
15 mins
Slow Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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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
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)

Directions

  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.

Nutrition Facts

(Slow Cooker Indian Chicken Stew)
    Per serving:
  • 295 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 94 mg chol.,
  • 867 mg sodium,
  • 32 g carb.,
  • 7 g fiber,
  • 9 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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