It’s Time to get Crockin’ Again . . . .
School’s in, practices and lessons are in full swing, and the weather is cooler . . . a perfect time to haul out that slow-cooker you say you never use enough. I’m a dump ‘n’ go slow cooker recipe person. What the heck is the point of a slow-cooker recipe if you have to cook ingredients before you throw them in the pot?? Really? This thing is supposed to streamline my dinner processes.
I know there are many new readers since last fall, so once again, I’d like to point you to one of the most comprehensive slow-cooker recipe resources on the ‘net, A Year of Slow Cooking. Lots and lots of inspiration there (yes, beyond creamed soups! there is flavor! there are vegetables! nary a pot roast with onion onion soup mix in sight!). I urge you to check it out and please, do report on what you like there . . . lots of us need weekly inspiration! For past Semi-Sweet recipes using the Crockpot, including more links to other sites, click here.
Today’s recipe is easy and tasty and makes great leftovers. Serve it atop hot cooked rice, or if you’re jonesing for more vegetables in your belly, on top of more baby spinach. When I reheated this for lunch on subsequent days, I put it in a bowl with a few handfuls of baby spinach and microwaved it all up . . . . and be sure to add some Tabasco to individual servings for those heat-lovers in your house. Enjoy!
Slow Cooker Curried Chicken Stew (adapted from Better Homes & Gardens)
2 lb. boneless, skinless chicken breasts or thighs, or a mix of the two 1 large onion, chopped 4 cloves garlic, minced 3 T. curry powder 2 T. fresh ginger, minced Kosher salt and freshly ground black pepper to taste 2 (15 oz.) cans chickpeas, drained and rinsed 1 (26.46 oz.) box of chopped tomatoes (such as Pomi), undrained - if you can’t get these, use 2 (14.5 oz.) cans of chopped tomatoes, undrained 1 c. low-sodium chicken broth 1 bay leaf 2 T. fresh lime juice 2 (5 oz.) packages fresh baby spinach
Lightly coat a 6-quart slow cooker with cooking spray or olive oil. Add the chicken in one layer, sprinkle with salt and pepper. Add the onion, garlic, curry powder, and ginger to the slow cooker and sprinkle again with salt and pepper. Add the chickpeas, undrained tomatoes, broth and bay leaf. Cover and cook on high for 4-5 hours or low for 8-10 hours.
Give the whole thing a stir, then add the lime juice into the cooked stew. Stir the spinach leaves into the stew and let it stand for 2-3 minutes until the spinach is wilted. Stir again and taste – adjust the seasonings by adding more salt & pepper, curry powder, some Tabasco, etc. Serve with rice.
Serves 8.
© 2010, Sarah. All rights reserved.
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