Slow Cooked Gluten-Free Chicken Curry Stew

• 2 tbsp olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 inch of ginger (peeled and grated)
• 3 carrots (chopped)
• 3 chicken breasts or 6- 8 chicken tenders
• 3 cups chicken broth
• 1 A1/2 cups of potatoes (peeled and diced into small cubes)
• 1 A1/2 butternut squash (peeled and diced into small cubes)
• 1 tsp thyme
• 1 tsp cumin
• A1/4 tsp coriander
• A1/2 tsp curry
• salt and pepper to taste
• Optional: cilantro (chopped)

1. 1.In a medium pan, sautA onions and garlic until onions are translucent. Transfer to crock pot.
2. 2.In the same pan, add oil and brown the chicken just until it has a nice sear. Place chicken in crock pot.
3. 3.Add carrots, ginger, broth, butternut squash, potatoes, and spices.
4. 4.Slow cook ( I cook on slow heat for 6 hours.)
5. 5.Optional: I made my roasted butternut squash and beet while this stew was cooking. At the end I decided to add some to the stew. It was excellent together.
6. 6.Optional; Add cilantro when you serve the stew

olive oil, onion, garlic, ginger, carrots, chicken breasts, chicken broth, potatoes, butternut, thyme, cumin, coriander, curry, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/slow-cooked-gluten-free-chicken-curry-stew-58388414 (may not work)