Slow Cooker Indian Chicken Stew

• 2 lbs skinless boneless chicken thighs, cut into 1-inch pieces
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 5 teaspoons curry powder
• 2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper, and or 1/4 teaspoon cayenne pepper
• 2 (15 ounce) cans garbanzo beans, rinsed and drained (chickpeas)
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons lime juice
• 1 (9 ounce) package fresh spinach (optional)
• hot cooked rice (optional)

1. Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
2. Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice.

chicken thighs, onion, garlic, curry powder, ground ginger, salt, ground black pepper, garbanzo beans, tomatoes, chicken broth, bay leaf, lime juice, fresh spinach, rice

Taken from www.food.com/recipe/slow-cooker-indian-chicken-stew-442562 (may not work)