Slow Crockpot Chicken Curry

 For those cold, rainy days when you do not like feel like cooking. A easy recipe.  Serve with Jasmine rice.

Ingredients

• 5 medium diced potatoes
• 1 green bell pepper, coarsely chopped
• 2 medium onion, coarsely chopped
• 1 lb. boneless chicken breasts, cubed (add more chicken if you want)
• 1 can of no salt added tomatoes
• 1 tbsp. coriander
• 1 1/2 tbsp. paprika
• 1 tbsp. ginger
• 1/4 tsp. red pepper
• 1/2 tsp. turmeric
• 1/4 tsp. cinnamon
• 1/8 tsp. cloves
• 1 cup of low sodium chicken broth
• 2 tbsp. cold water
• 4 tbsp. cornstarch
• 1 tsp curry powder

Directions 

1. Place vegetables in crock-pot; place chicken on top. 
2. Mix together tomatoes, spices and chicken broth. Pour over chicken. 
3. on low 8-10 hours or on high 5-6 hours. 
4. Remove meat and vegetables. Turn heat to high. 
5. Stir cornstarch into cold water and mixwater. 
6. Add to crock-pot.  Cook until sauce is slightly thickened, about 15-20 minutes.
7. Add meat and vegetables and stir well.