Curried Chicken Stew

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 3 1/2- 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.