Slow Cooker Indian Chicken Stew

I love slow cooker meals.  You can throw a bunch of inexpensive ingredients in a pot, turn it on low, leave the house, and come back to a delicious meal.  However, most of my go-to slow cooker meals are kind of boring.  Tasty, but not very adventurous.  So when I saw Slow Cooker Indian Chicken Stew on Pinterest, I pinned it immediately, knowing it was going to be one of those pins I actually make.

INGREDIENTS

2 lbs skinless, boneless chicken thighs, cubed

3 tbsp olive oil

1 onion, chopped

6 cloves of garlic, minced

3 tbsp curry powder

1 tbsp ground ginger

1/4 tsp cayenne pepper

2 tbsp paprika

1 tsp salt

1 bay leaf

1 1/4 cups chicken stock

2 (15 oz) cans of chickpeas, drained and rinsed

2 (15 oz) cans of diced tomatoes, undrained

3 tbsp lime juice

15 oz fresh spinach leaves

Cooked Basmati Rice (optional)

Chopped Cilantro (optional)

DIRECTIONS

1. Coat bottom of slow cooker with olive oil

2. Toss the chicken, onion, and garlic in the slow cooker

3. In a small bowl, combine all the spices and stir.

4. Add spice mixture to the slow cooker and combine so chicken is coated.

5. Stir in chickpeas, tomatoes, and chicken broth.

6. Turn slow cooker on low, and cook for 8-10 hours.

7. Stir in lime juice and fresh spinach into the stew. Stir until spinach starts to wilt.

8. Serve in bowls on top of rice with chopped cilantro if desired. 

My husband and I both loved this recipe. It was easy to make, and incredibly flavorful. It took very little prep time, and it made at least three nights worth of dinner.  We feasted on it for two nights, and put the rest in the freezer for a future lazy and quick dinner.  The recipe was from Better Homes and Gardens, but I altered the original recipe to my liking by increasing the amount of spices, garlic, and spinach. 

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Slow Cooker Indian Chicken Stew

INGREDIENTS

2 lbs skinless, boneless chicken thighs, cubed

3 tbsp olive oil

1 onion, chopped

6 cloves of garlic, minced

3 tbsp curry powder

1 tbsp ground ginger

1/4 tsp cayenne pepper

2 tbsp paprika

1 tsp salt

1 bay leaf

1 1/4 cups chicken stock

2 (15 oz) cans of chickpeas, drained and rinsed

2 (15 oz) cans of diced tomatoes, undrained

3 tbsp lime juice

15 oz fresh spinach leaves

cooked basmati rice (optional)

cilantro (optional)

DIRECTIONS

1. Coat bottom of slow cooker with olive oil

2. Toss the chicken, onion, and garlic in the slow cooker

3. In a small bowl, combine all the spices and stir

4. Add spice mixture to the slow cooker and combine so chicken is coated

5. Stir in chickpeas, tomatoes, and chicken broth.

6. Turn slow cooker on low, and cook for 8-10 hours

7. Stir in lime juice and fresh spinach into the stew. Stir until spinach starts to wilt.

8. If desired, serve in bowls on top of rice, garnished with cilantro

NUTRITIONAL INFORMATION
Serving Size:  1/8th of Stew (without rice)
Calories:  333
Fat:  13
Carbs:  28
Protein:  25

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**Recipe adapted from Better Homes and Gardens**