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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 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 1/2ounce 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)
- Servings Per Recipe 8,
- cal. (kcal) 295,
- Fat, total (g) 6,
- chol. (mg) 94,
- sat. fat (g) 1,
- carb. (g) 32,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 7,
- sugar (g) 9,
- pro. (g) 29,
- vit. A (IU) 486,
- vit. C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 85,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 867,
- Potassium (mg) 570,
- calcium (mg) 71,
- iron (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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