Slow Cooker Indian Chicken Stew

By Debbie54

Ingredients

• 2 lb. skinless, boneless chicken thighs, cut into 1-inch 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 (chickpeas), rinsed and drained
• 2 14.5 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)

Preparation

Step 1

1) Lightly coat a 6-quart slow cooker with monstick 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 8-10 hours

2) Stir in lime juice into cooked stew. Stir spinach leaves into stew and let stand 2-3 minutes to wild. Serve with rice.