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
1/4 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
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.