American Indian Stew Crock Pot Recipes

SLOW COOKER INDIAN CHICKEN STEW

Slow Cooker Indian Chicken Stew image

Stick to chicken thighs for this warmly-spiced slow cooker stew since they can withstand the long cooking time.

Provided by BHG Test Kitchen

Time 8h15m

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
2 pound skinless, boneless chicken thighs, cut into 1-inch pieces
0.5 cup onion, chopped (1 medium)
3 cloves garlic, minced
5 teaspoon curry powder
2 teaspoon ground ginger
0.5 teaspoon salt
0.25 teaspoon ground black pepper and/or cayenne pepper
2 15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 14.5 ounce can diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoon lime juice
1 9 ounce package fresh spinach (optional)
4 cup hot cooked rice (optional)

Steps:

Line a 6-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.

Nutrition Facts : Calories 295 kcal, Carbohydrate 32 g, Cholesterol 94 mg, Protein 29 g, SaturatedFat 1 g, Sodium 867 mg, Sugar 9 g, Fat 6 g, UnsaturatedFat 4 g

VEGETARIAN INDIAN STEW

Vegetarian Indian Stew image

Expand your culinary repertoire to include a vegetarian stew and a spicy Indian dish in one fell swoop with this tasty fall fare.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons butter
2 cups chopped (1/2 inch) onions
1/2 teaspoon salt
2 teaspoons garam masala
2 tablespoons curry powder
2 teaspoons grated gingerroot
2 cloves garlic, chopped
1 cup chopped (1/2 inch) peeled carrots
1 cup chopped (1/2 inch) peeled potatoes
1 cup vegetable broth
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (19 oz) Progresso™ chick peas, drained, rinsed
1 cup canned light coconut milk
3 cups cooked basmati rice
2 tablespoons chopped fresh cilantro, if desired
2 tablespoons sliced scallions, if desired
6 tablespoons yogurt, if desired

Steps:

In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
Serve over rice, and top with remaining ingredients.

Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g

SLOW COOKED ITALIAN STEW (CROCK POT)

Slow Cooked Italian Stew (Crock Pot) image

Have always been a fan of slow cooked meals and with my new crock pot, I'm equiped to try some new ones. The original recipe comes from "The Slow Cooker Bible" and includes my intended modifications. As I have not yet tried this dish, feedback is especially welcome.

Provided by justcallmetoni

Categories Stew

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 large yellow onion, thinly sliced
2 carrots, thinly sliced
1 (9 ounce) package cooked spicy chicken sausage, sliced
1 (8 -10 ounce) boneless skinless chicken breasts, cut into 3/4 inch cubes
1 green pepper, seeded and vertically cut into 1/2 inch thick slices
1 large zucchini, halved and cut into 3/8 inch thick pieces
1 1/2 cups fat free chicken broth (can use bouillon and water)
2 (14 1/2 ounce) cans Italian stewed tomatoes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried oregano
1 garlic clove, finely minced
1 (14 1/2 ounce) can cannellini beans, rinsed and drained (use another white bean if desired)
2 tablespoons fresh basil, chopped

Steps:

Coat slow cooker with a light layer of cooking spray.
Add carrots and onions. Top with chicken cubes and chicken sausage. Top with peppers and zucchini.
Mix together the tomatoes, broth, rosemary, garlic and oregano. Pour on top of ingredients in the crock pot.
Cook on high for 3 to 4 hours or low for 6 to 7 hours. Vegetables should be tender and chicken cooked but not falling apart.
Turn cooker to high and stir in cannellini beans and re-cover slow cooker. Cook and additional 10 to 15 minutes until beans are heated through.
Ladle stew into bowls and garnish with basil.

AMERICAN INDIAN STEW (CROCK POT)

American Indian Stew (Crock Pot) image

Make and share this American Indian Stew (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories Lentil

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup lentils
1/2 cup navy beans
2 cups chopped onions
2 cups sliced celery
5 carrots, sliced
1/4 cup brown sugar
1 cup barley
1/2 teaspoon thyme
1/4 teaspoon garlic powder
2 bay leaves
1 teaspoon black pepper
1/2 cup red wine
1 quart v- 8 vegetable juice
2 cups water

Steps:

Combine all ingredients in slow cooker.
Cook for 4 to 6 hours on HIGH heat or for 8 to 10 hours on LOW heat.
Remove bay leaves before serving.

Nutrition Facts : Calories 420.2, Fat 1.9, SaturatedFat 0.4, Sodium 644.1, Carbohydrate 86.8, Fiber 18.7, Sugar 30.3, Protein 13.4

SLOW COOKER INDIAN CHICKEN STEW

Slow Cooker Indian Chicken Stew image

Warm and hearty, this stew has spinach and garbanzo beans as well as flavorful Indian spices. Recipe is from Better Homes and Gardens.

Provided by Pinay0618

Categories Curries

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

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)

Steps:

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.
Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice.

Nutrition Facts : Calories 411.8, Fat 19.1, SaturatedFat 5.2, Cholesterol 95.3, Sodium 869.4, Carbohydrate 33.8, Fiber 6.8, Sugar 4.6, Protein 26.7

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