Slow Cooker Kashmiri Chicken Stew Recipe

2017-12-19
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    470
  • Protein

    29.3 g
  • Carbohydrate

    72.8 g
  • Fat

    7g
  • Cholesterol

    34.5 g
  • Sodium

    614 mg

Slow Cooker Kashmiri Chicken Stew Recipe

Slow cooker Kashmiri chicken stew recipe. Cubed chicken breasts with vegetables and Indian spices cooked in a slow cooker. Serve this delicious dish over cooked rice. Do you like to prepare chicken stew in a slow cooker? If so, you may also like Chicken Stew Provencal:

Slow Cooker Chicken Stew Provencal Recipe

This delicious chicken stew recipe belongs to French cuisine. Cubed chicken breasts with vegetables, herbs de Provence, and dry white wine cooked in the slow cooker.

Makes 4 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken breasts, cut into 3/4-inch (2 cm) cubes, 28 oz (840 ml) can diced tomatoes, undrained, 1/2 cup (125 ml) dry white wine, 1/2 cup (125 ml) reduced-sodium fat-free chicken broth, 4 medium potatoes, peeled and thinly sliced, 4 teaspoons (28 ml) minced garlic, 1 tablespoon (15 ml) herbs de Provence or bouquet garni, 2 tablespoons (30 ml) cornstarch, 1/4 cup (60 ml) cold water, salt and freshly ground black pepper, to taste, finely chopped fresh basil, as garnish


Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except cornstarch, water, seasoning, and chopped fresh basil. Cover and cook on low-heat setting for 6-8 hours. Increase heat to high and cook for a further 10 minutes.

Turn off slow cooker and open the lid. Stir in combined water and cornstarch, stirring 2-3 times. Season with salt and black pepper. Mix well. Ladle cooked chicken stew into soup bowls. Sprinkle generously with basil. Serve hot.

Slow Cooker Kashmiri Chicken Stew Recipe

Ingredients

  • 1 pound (480 g) skinless and boneless chicken breasts, cubed
  • 1 can (14½ oz (435 ml)) Italian-style stewed tomatoes
  • 1½ cups chopped yellow onions
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • salt and freshly ground black pepper

Method

Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except seasoning. Stir well.

Step 2

Cover cooker and cook on high-heat setting for 4-5 hours.

Step 3

Turn off slow cooker and open the lid. Season chicken stew with salt and black pepper. Stir well.

Step 4

Ladle into dip soup bowls. Serve hot.

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