Ingredients
- 1 onion, coarsely chopped
- 8 oz. baby carrots
- ½ cup prunes
- 1 (14 oz.) can low-sodium vegetable broth
- 8 skinless chicken thighs
- 1¼ tsp. curry powder
- ¼ tsp. salt
- ½ tsp. cinnamon
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Instructions
- In a 4- to 5-quart slow cooker, combine onion, carrots, prunes, and broth. Top with chicken. Sprinkle with curry powder, salt, and cinnamon.
- Cook on LOW for 8-10 hours or on HIGH setting for 4-5 hours. Serve hot.