“Is this recipe redone, thought would play with lowering the carbs/salt for fun :) *****UPDATE: When I ACTUALLY made it, I did not personally think the tomatoes were enough liquid, so I adjusted the recipe in a way that I thought worked for me! Hopefully it is still a healthy, nutritious recipe!”
READY IN:
5hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In 5 or 6-qt slow cooker, combine eggplant, tomatoes, yellow pepper, prunes, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, cinnamon, finely diced red chilis chick peas.
  2. NOTE: chilis are personal preference.
  3. Add bite size chicken pieces; toss with large spoon to blend.
  4. Cover; cook on low for 5-6 hours until chicken and vegetables are tender. Stir in peanut butter. Serve with salad and cheese to offset carbs.
  5. NOTE: amount of peanut butter is also personal taste.
  6. NOTE: you MAY need to stir mixture once or twice throughout the course of cooking so the chicken does not clump together.

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