Indian Slow Cooked Curried Chicken Stew

It was another scorcher of a day, so there was NO WAY I was going to heat up the kitchen unnecessarily. It was definitely time to pull out the slow cooker and put it to good use again. On these dog days of summer, slow cookers are a real gift. I made an Indian slow cooked curried chicken stew. I served it with some naan bread, sweet potato wedges and a cool, crisp sauvignon blanc on the side.

Indian Slow Cooked Curried Chicken Stew

This recipe is so simple and only requires a few basic ingredients. Using a slow cooker is one of the easiest ways to cook, especially when the mercury is on the rise. Just put everything you need in the slow cooker, walk away and forget about it for a few hours. Easy-peasy!

1 1/2-2 lbs chicken breast, cut into large pieces

3-4 tomatoes, diced

1 TBSP ginger

1 jalapeno, diced fine

1 TBSP garlic

1 tsp garam masala

2 cups (1 can chicken broth)

1 cup water, add more later if necessary

2 TBSP coconut vinegar, optional

salt & pepper to taste

1/4-1/2 tsp cayenne pepper, or to taste

3 carrots, peeled and sliced

1 apple, peeled and diced

1 onion, sliced very thin

1/2 cup red lentils

1 cup rice

Start with the tomatoes, spices, garlic, ginger and jalapenos on the bottom. Though it really doesn’t matter how everything is “layered” since you are going to mix it all up before starting to cook it. It does make for better pictures though. 🙂

Add the onions, rice, apples and lentils.

Add the chicken and the chicken broth, then stir everything together well, cover and turn the slow cooker on.

You can cook it at high for 4 hours, or at low for about 6 hours. Either way, it will come out with tender, flavorful chicken. Stir occasionally while it is cooking. This is easy-peasy and very tasty. I promise you’re going to love it. 🙂

Life is short. Make the most out of everyday. Live life to the fullest and enjoy the ride. Have a great day and make everyday great. ‘Til next time.