• 5   
    medium white potatoes (about 1-1/2 pounds), peeled
  • 1   
    medium green sweet pepper, cut into 1-inch pieces
  • 1   
    medium onion, sliced
  • 1   pound 
    skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
  • 1 1/2  cups 
    chopped tomatoes (3 medium)
  • 1   tablespoon 
    ground coriander
  • 1 1/2  teaspoons 
  • 1   teaspoon 
    grated fresh ginger or 1/4 teaspoon ground ginger
  • 3/4  teaspoon 
  • 1/2  teaspoon 
    ground turmeric
  • 1/4 - 1/2  teaspoon 
    crushed red pepper
  • 1/4  teaspoon 
    ground cinnamon
  • 1/8  teaspoon 
    ground cloves
  • 1   cup 
    chicken broth
  • 2   tablespoons 
    cold water
  • 4   teaspoons 
In a 3-1/2- to 6-quart slow cooker combine potatoes, sweet pepper, and onion. Add chicken.
In a medium bowl combine tomatoes, coriander, paprika, ginger, salt, turmeric, crushed red pepper, cinnamon, and cloves; stir in broth. Pour over mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl combine the water and cornstarch; stir into mixture in cooker. Cover and cook for 15 to 20 minutes more or until slightly thickened and bubbly.
Nutrition information
Per Serving: cal. (kcal) 246, Fat, total (g) 2, chol. (mg) 53, carb. (g) 31, fiber (g) 5, pro. (g) 26, vit. C (mg) 53, sodium (mg) 609, calcium (mg) 30, iron (mg) 3, Vegetables () 2, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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