Slow Cooker Indian Chicken Stew

By Bexter

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)

Preparation

Step 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.