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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)

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 (�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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