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.
Ingredients:
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
Directions:
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.
