Adapted from allrecipes.com
Makes 6 Servings
22 oz. chicken (frozen or raw)
1 tbsp canola oil
2 cups carrots, sliced 1/4 inch thick
1 onion, sliced
1 tbsp minced garlic
2 tbsp curry powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 can diced tomatoes (not drained)
4-5 red potatoes, quartered (24 oz.)
2 cans chickpeas, drained and rinsed
2 cups vegetable stock
1 bay leaf
1/2 cup light coconut milk
Spray slowcooker with cooking spray. Add chicken. Heat oil in a pan over medium. Add garlic. Stir constantly for 30 seconds until fragrant. Add carrots and onion; sauté 3-4 minutes. Add spices and tomatoes to the pan. Continue to cook for an additional 2 minutes or until the spices become fragrant. Remove from heat and pour into slow cooker. Add potatoes, chickepeas, vegetable stock and a bay leaf. Set slow cooker on high for 3 hours. Add milk and continue to cook for 15 minutes. Remove bay leaf before serving.
Nutritional Information: 409 calories, 51 carbs, 7 fat grams and 33 protein grams.
Review: So hearty! This is a great, filling recipe that reheats very well. I loved the use of potatoes - I don't use them enough! And the shredded chicken tasted wonderful. For more spice, simply add red pepper flakes - it had enough for me as is, but Austin added a bit to his! For the carrots, I used pre-cut match sticks - less work! Everything else was pretty much ready to go - just add to the slowcooker and walk away. I also liked that it made 6 servings - and the nutritionals were right in line with my goals for meals.
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