Ingredients
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1 medium onion, coarsely chopped (1/2 cup)
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8 ounce baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
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½ cup pitted dried plums (prunes)
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1 14 ounce can reduced-sodium chicken broth
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8 bone-in chicken thighs, skinned
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1 ¼ teaspoon curry powder
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½ teaspoon salt
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½ teaspoon ground cinnamon
Directions
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In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.
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Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.
Nutrition Facts (per serving)
| 255 | Calories |
| 6g | Fat |
| 22g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Cholesterol 115mg | 38% |
| Sodium 691mg | 30% |
| Total Carbohydrate 22g | 8% |
| Protein 30g | 60% |
| Vitamin C 3.5mg | 4% |
| Calcium 50.5mg | 4% |
| Iron 2.3mg | 13% |
| Potassium 660mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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