Gluten Free Spiced Chicken & Veggie Stew
Servings: 6 people
Calories: 213kcal
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 medium white onion sliced
- 6 whole garlic cloves peeled
- 1 head cauliflower broken into florets
- 2 medium zucchinis sliced
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon cayenne pepper
- 2 cups chicken broth
Instructions
- Use a 6-quart slow cooker. Put the chicken into the bottom of the slow cooker insert and add the onion and garlic. Toss the cauliflower and zucchini on top, and pour in the can of tomatoes. Add all dry spices and stir in the chicken broth, taking care not to crumble the cauliflower. Cover and cook on low for 6-8 hours, or on high for about 5 hours.
Nutrition
Calories: 213kcal | Carbohydrates: 6g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 627mg | Potassium: 701mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 28.1mg | Calcium: 45mg | Iron: 2.1mg