Stick to chicken thighs for this warmly-spiced slow cooker stew since they can withstand the long cooking time.
cangarbanzo (chickpeas), rinsed and drained
2(14.5-oz.)
cansdiced tomatoes, undrained
1cupchicken broth
1bay leaf
2Tbsp.lime juice
1(9-oz.)
Credit: Blaine Moats
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.
Stir lime juice into chicken mixture.
If desired, serve in bowls with hot cooked rice.
2,000 calories a day is used for general nutrition advice.
