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> Recipes > Low Carb Crockpot > Spiced Chicken and Vegetables
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Spiced Chicken and Vegetables
Ingredients
- 5 medium potatoes, cut into 1 inch chunks (1 1/2 pounds)
- 1 medium green sweet pepper, cut into 1-inch pieces (3/4 cup)
- 1 medium onion, sliced
- 1 pound skinless, boneless chicken breast halves or thighs, cut into 1 inch pieces
- 1 1/2 cups chopped tomatoes (3 medium)
- 1 tablespoon ground coriander
- 1 1/2 teaspoons paprika
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 cup chicken broth
- 2 tablespoons cold water
- 4 teaspoons cornstarch
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Prep: 30 Minutes
Cook: Low 8 to 10 Hours, High 4 to 5 hours; plus 15 minutes
Makes: 5 Servings
Slow Cooker: 3 1/2- or 6-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In 3 1/2 to 6-quart slow cooker place potatoes, sweet pepper, and onion. Place chicken on top of vegetables. In a medium bowl combine tomatoes, coriander, paprika, ginger, salt, red pepper, turmeric, cinnamon, and cloves; stir in broth. Pour over chicken in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-setting for 4 to 5 hours.
- If using low-heat setting, turn to high-heat setting. Combine cold water and cornstarch; stir into mixture in cooker. Cover and cook 15 to 29 minutes more or until slightly thickened and bubbly.
Nutrition Fact per Serving: 246 cal. 2 g total fat(0 g sat. fat), 53 mg chol., 609 mg sodium, 31 g carb, 5 g fiber, 26 g pro.
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