Slow Cooked Chicken Stew

I made this and used chicken broth instead of veggie broth. I love mushrooms so I used a whole container of fresh mushrooms. This recipe is definitely not plain or bland...we all have different taste. Be sure to use fresh cumin and season to your taste. We ate it the first time as a stew with a good French bread on the side. The second time we put it over basmati rice. Excellent. I will keep this in my winter meal schedule. It’s great comfort food.

Will DEFINITELY make this again!! So yummy!!! I used chicken thighs instead of breasts but other than that I followed the recipe. Delicious!

Loved it!!! Even my husband, who isn't always enthusiastic about anything with curry in it, really enjoyed it. I followed the recipe almost EXACTLY, only adding 1 extra ingredient -- 1/4 cup chopped fresh cilantro at the end (last 15 minutes). I started with frozen chicken breasts, and cooked it for 4 hours on high setting in my crockpot. The chicken was not overdone. I like spicy, and I found the seasoning, as written, to be perfect. Be sure to add 1 tsp. black pepper (don't just give it a shake) -- gives it a nice heat without being overpowering. Use a good quality curry powder. Since I added my chicken breasts frozen, I started them in the broth while sauteing the onion and garlic. Heated the canned tomatoes in the microwave before adding to crockpot to speed up the cooking. I diced the sweet potatoes about 1/2 inch dice. Everything was done to perfection in 4 hours (at high). Will definitely make this again.