Crockpot Chicken Curry

I served this with jasmine rice. It went over very well at our house!


Ingredients



• 1 green bell peppers, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 lb. boneless chicken breasts, cubed
• 1 can of no salt added tomatoes
• 1 tbsp. coriander
• 1 1/2 tbsp. paprika
• 1 tbsp. ginger
• 1/4 tsp. red pepper
• 1/2 tsp. turmeric
• 1/4 tsp. cinnamon
• 1/8 tsp. cloves
• 1 cup of low sodium chicken broth
• 2 tbsp. cold water
• 4 tbsp. flour
•


Directions:

Place vegetables in crock-pot; place chicken on top. Mix together tomatoes, spices and chicken broth. Pour over chicken. Cook on low 8-10 hours or on high 5-6 hours. Remove meat and vegetables. Turn heat to high. Stir cornstarch into water. Add to crock-pot. Cook until sauce is slightly thickened, about 15-20 minutes.