Crockpot Chicken Curry

Name: Crockpot Chicken Curry Recipe
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4
Ingredients: - 1 can garbanzo beans drained and rinsed; - 4-6 frozen skinless chicken thighs (with bone in); - 1 T tomato paste; - 2-3 T curry powder (don't be afraid to use liberally); - 1 t ground coriander; - 1 t ground cumin; - .5 t ground ginger; - several drops of hot sauce (tobasco etc.); - 1 medium yellow onion. chopped; - 3 cloves of smashed and chopped garlic; - 1 green bell pepper seeded and chopped; - 1/2 of an eggplant chopped & lightly salted (peel on); - 1 large sweet potato peeled and chopped

Minutes to Prepare: 20
Minutes to Cook: 240

Number of Servings: 4

Ingredients

- 1 can garbanzo beans, drained and rinsed- 4-6 frozen skinless chicken thighs (with bone in)- 1 T tomato paste- 2-3 T curry powder (don't be afraid to use liberally)- 1 t ground coriander- 1 t ground cumin- .5 t ground ginger- several drops of hot sauce (tobasco, etc.)- 1 medium yellow onion. chopped- 3 cloves of smashed and chopped garlic- 1 green bell pepper, seeded and chopped- 1/2 of an eggplant, chopped & lightly salted (peel on)- 1 large sweet potato, peeled and chopped

Directions

Mix seasonings with wet ingredients in the bottom of a 4 or 6 quart slow cooker. Add chicken and coat it with the wet ingredients/seasonings. Add garbanzos and then the rest of the veggies. Cover and cook 4 hours on high or 6 hours on low.

Number of Servings: 4

Recipe submitted by SparkPeople user IDGIETHREADGOOD.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 322.6
Total Fat: 5.4 g
Cholesterol: 57.3 mg
Sodium: 859.8 mg
Total Carbs: 47.9 g
Dietary Fiber: 10.8 g
Protein: 22.8 g

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