Short on time? Consider this slow-cooked chicken stew recipe. Spend just 20 minutes prepping in the morning and you'll come home to a hearty dish. Serve it over basmati rice or with a slice of crusty bread.
Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 cups coarsely chopped carrots (6 medium)
2 cups coarsely chopped onions (2 large)
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 (14.5 ounce) can reduced-sodium chicken broth
1 cup light coconut milk
1 tablespoon curry powder
½ teaspoon salt
¼ cup snipped fresh cilantro
1 tablespoon lemon juice
Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir about 3 minutes or until lightly browned. Drain off fat.
In a 3½- or 4-quart slow cooker, layer carrots, chicken, onions, garlic and ginger (see Tip).
In a medium bowl, whisk together broth, coconut milk, curry powder and salt. Pour over the mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
To serve, stir in cilantro and lemon juice.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.