Warm up with a hearty bowl of chicken stew packed with tender chunks of chicken and savory veggies.


Nonstick cooking spray

2pounds skinless, boneless chicken thighs, cut into 1-inch pieces

1/2 cup onion, chopped (1 medium)

3 clovbes garlic, minced

5teaspoons curry powder

2 teaspoons  ground ginger

1/2teaspoon salt

1/4 teaspoon ground black pepper and/or cayenne pepper

215 ounce can garbanzo beans (chickpeas), rinsed and drained

214 1/2 ounce can diced tomatoes, undrained

1cup chicken broth

1bay leaf

2tablespoons lime juice

19 ounce package fresh spinach (optional)

4cups hot cooked rice (optional)


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.


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