- 4
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
Preparation
Step 1
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.
nutrition facts
Servings Per Recipe 4 servings Calories 255, Total Fat (g) 6, Saturated Fat (g) 1, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 115, Sodium (mg) 691, Carbohydrate (g) 22, Fiber (g) 4, Protein (g) 30, Vitamin C (DV%) 6, Calcium (DV%) 5, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet