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Slow Cooker Indian Chicken Stew

Makes: 8 servings
Serving size: 1 1/2cups
Prep 15 mins Slow Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high)
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)
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,
  • Trans fatty acid (g) 0,
  • 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 (g) 85,
  • Cobalamin (Vit. B12) (g) 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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