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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Slow Cooker Indian Chicken Stew Recipe

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This recipe for Slow Cooker Indian Chicken Stew is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1 pound skinless, boneless chicken breast
-1/2 cup onion, chopped (1 medium)
-3 cloves garlic, minced
-2 teaspoons curry powder
-1 teaspoons ground ginger
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper and/or cayenne pepper
-1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
-1 14 1/2 ounce can diced tomatoes, undrained
-1/2 cup chicken broth
-2 bay leaves
-2 tablespoons lime juice
-1 9 ounce package fresh spinach
-4 cups hot cooked rice (optional) *I used cauliflower rice*
Directions:
Directions:
-Line a 6-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside. 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.

-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 (or cauliflower rice).
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I chopped up some fresh cilantro and put it on top too.

Total calories: approx 1132, servings of 4 is approx 283 each (not including the cauliflower rice)

 

 

 

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