Directions:
- Lightly flour chicken and brown; transfer to slow cooker.
- Sauté mushrooms and onion,garlic, curry powder, cayenne and spread over chicken. Add carrots, celery, raw potato, salt and pepper to taste;.
- Add chickpeas if using.
- Add just enough broth mixture to cover ingredients.
- Cook 6 hours or more on Low.
- Add green peppers the last hour of cooking.
- If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 754.15 Kcal (3157 kJ) | ||
| Calories from fat | 612 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68g | 105% | |
|---|---|---|---|
| Cholesterol | 158.55mg | 53% | |
| Sodium | 413.99mg | 17% | |
| Potassium | 644.76mg | 14% | |
| Total Carbs | 17.53g | 6% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 18.34g | 37% | |
| Vitamin C | 26.8mg | 45% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.6mg | 9% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 208.59 Kcal (873 kJ) | ||
| Calories from fat | 169.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.81g | 105% | |
|---|---|---|---|
| Cholesterol | 43.85mg | 53% | |
| Sodium | 114.51mg | 17% | |
| Potassium | 178.34mg | 14% | |
| Total Carbs | 4.85g | 6% | |
| Sugars | 1.29g | 19% | |
| Dietary Fiber | 1.2g | 17% | |
| Protein | 5.07g | 37% | |
| Vitamin C | 7.4mg | 45% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.4mg | 9% | |
| Calcium | 17.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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