Recipe from Better Homes and Gardens
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 paprika
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
3/4 teaspoon salt
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 cornstarch
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.
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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