Slow Cooker Indian Chicken Stew

By tjm01

main course

Ingredients

• 2 lbs. skinless, boneless chicken thighs, cut into 1" pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 5 tsp. curry powder
• 2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper and/or cayenne pepper
• 2 (15 oz) cans garbanzo beans, rinsed & drained
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 cup chicken broth
• 1 bay leaf
• 2 Tbsp. lime juice
• 1 (9 oz) pkg. fresh spinach (optional)
• Hot cooked rice, optional

Details

Servings 8

Preparation

Step 1

Lightly coat a 6 quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth and bay leaf. Cover and cook on high heat setting 4-5 hours or low heat setting 8-10 hours.
Stir in lime juice into cooked stew. Stir spinach leaves into stew and let stand 2-3 minutes to wilt. Serve with rice.