Fusion Spiced Crock Pot Chicken Stew with Vegetables
Discover the perfect harmony of global flavors with this Fusion Spiced Crock Pot Chicken Stew with Vegetables, a hearty and aromatic dish that’s as easy to prepare as it is delicious. Tender, melt-in-your-mouth chicken thighs simmer alongside rustic vegetables like carrots, potatoes, and bell peppers, all bathed in a rich coconut milk-infused broth. A unique blend of spices—featuring garam masala, turmeric, cumin, and coriander—infuses the stew with layers of bold, warming flavors inspired by international cuisine. Optimized for the convenience of your slow cooker, this recipe is the ideal set-it-and-forget-it weeknight dinner, offering six generous servings of comfort food perfection. Pair it with crusty bread or steamed rice, and don’t forget the fresh cilantro garnish for a bright, herby finish! Perfect for cozy nights or meal prepping, this dish brings effortless flair to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 large Yellow onion (chopped)
- 4 cloves Garlic (minced)
- 3 medium Carrots (peeled and cut into chunks)
- 2 large Russet potato (peeled and cut into cubes)
- 1 large Red bell pepper (diced)
- 14.5 ounces Canned diced tomatoes
- 3 cups Chicken broth
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Prepare your ingredients: Chop the onion, mince the garlic, peel and slice the carrots, cube the potatoes, and dice the bell pepper.
In a small bowl, combine the ground cumin, coriander, turmeric, garam masala, chili powder, salt, and black pepper. Mix the spices well to make your fusion spice blend.
Layer the chicken thighs at the bottom of the crock pot. Sprinkle half of the spice blend over the chicken.
Add the chopped onion, garlic, carrots, potatoes, and bell pepper on top of the chicken.
Pour the canned diced tomatoes (including liquid) and chicken broth over the vegetables. Stir gently to distribute the liquids evenly.
Sprinkle the remaining spice blend over the top. Cover the crock pot with the lid.
Set the crock pot to cook on LOW for 6 hours or HIGH for 4 hours, depending on your preferred schedule.
After the cooking time is complete and the chicken is tender, stir in the coconut milk. Taste and adjust salt or seasoning if needed.
Let the stew cook for an additional 10-15 minutes on LOW to warm the coconut milk and meld the flavors.
Serve the stew hot in bowls, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 6445 mg | 280% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 57.3 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 6988 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
