Last weekend the weather was quite dreary. It was foggy and rainy all weekend…I loved it! It was a snuggle down and watch movies with the family kind of weekend. I don’t think anyone changed out of their pajamas until Sunday morning came around and we had to get ready for church.
So of course on days like this you want warm and comforting food. And you don’t want to spend a lot of time in the kitchen. What you want is for the kitchen fairy to make a meal for you and your family and have it on the table, ready to go. But since that doesn’t happen here the next best thing is to throw some ingredients into the crock pot, let it smell up the house wonderfully all day, and then be ready when you are.
Slow Cooker Indian Chicken Stew
3 to 4 large boneless, skinless chicken breasts
1 medium onion, chopped
3 cloves garlic, minced
5 tsp curry powder
2 tsp ground ginger
1 tsp salt
1/2 tsp pepper
1 (15 oz) can garbanzo beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juice
1 cup chicken broth
1 bay leaf
2 T lime juice
6-7 ounces fresh baby spinach
4 cups hot, cooked rice
1. Lightly coat inside of crock pot with cooking spray. Cut chicken up into bite-sized pieces and put into crock pot with curry, ginger, salt, and pepper; stir to coat.
2. Add in beans, tomato with juice, broth, and bay leaf. Combine well. Cover and cook on low heat for 8- 10 hours, or on high for 4- 5 hours.
3. Cook your rice before you are ready to eat. Stir lime juice into the stew and add the spinach. Mix it in and then cover for a few minutes, allowing for the spinach to wilt. Serve in bowls over the cooked rice.