I LOVE the simplicity of the crock pot…simply place ingredients in the pot, set the timer and walk away until done – #puregenius.. And the BEST part, your house smells AMAZING all day long!!
Ingredients
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2 pounds skinless, boneless chicken breasts (cut into 1-inch pieces)
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1 yellow onion (chopped)
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1 Tbsp minced garlic
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2 Tbsp curry powder
- 2 tsp turmeric
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2 tsp ground ginger
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Himalayan salt & black pepper ( to taste)
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1 (19oz) can chickpeas (drained & rinsed)
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1 (28oz) can diced tomatoes (undrained)
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1 cup organic chicken broth
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4 large handfuls of fresh baby spinach
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4 cups hot cooked brown rice
Directions
- Lightly coat slow cooker with non stick spray.
- Add chicken, onion, garlic, curry powder, ginger, salt, and pepper, toss to coat.
- Stir in chickpeas, tomatoes, and broth.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Stir in spinach and let stand for 2 to 3 minutes or until spinach starts to wilt.
- Serve with 1/2 cup of cooked rice.
- ENJOY
Makes 8, 1 1/2 cup servings