Slow Cook Chicken Stew

1.5 lbs chicken breast
1 tsp salt
.5 tsp freshly ground pepper
2 large red onions, thinly sliced
6 thin slices fresh ginger, 2 garlic cloves, thinly sliced
2 garlic cloves, thinly sliced
1.5 tablespoons curry powder
.5 tsp ground allspice
1 cup reduced sodium chicken broth
4 carrots, cut into 1 inch pieces
2 pounds sweet potatoes, peeled and cut into 1.5 inch pieces
2 tbsp cornmeal
.5 small head Savoy or green cabbage, thinly sliced

1. Cut chicken into 1.5 inch pieces.
Sprinkle with salt and pepper. Spray large nonstick skillet with
canola oil nonstick spray and set over medium high heat. Add half the
chicken and cook, turning occasionally, until browned, about 6 minutes.
Transfer to 5 or 6 quart slow cooker. Repeat with remaining chicken.

2. Add the red onions to the skillet; reduce the heat and cook,
stirring occasionally, until lightly browned, about 8 minutes. Stir
in ginger, garlic, curry powder, and allspice; cook, stirring
constantly, until fragrant, about 30 seconds. Stir in the broth and
bring to a boil, scraping up any browned bits from the bottom of the
skillet.

3. In separate layers, add the onion mixture, carrots, and sweet
potatoes to the slow cooker. Cover and cook until the chicken and
vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.

4. About 35 minutes before the cooking time is up, gently stir the
cornmeal into the stew; sprinkle the cabbage on top. Cover and cook
on high until the stew simmers and thickens and the cabbage is tender,
about 30 minutes. Discard the ginger before serving.

Number of Servings: 5

Recipe submitted by SparkPeople user PIPER0110.