Crock-Pot Indian Chicken & Turnips


From article: The Root of the Matter

Crock-Pot Indian Chicken & Turnips image
  • Serves 6Servings


  • 2 lbs. boneless skinless chicken thighs
  • 1 Tbs. garam masala spice
  • 1 tsp. fresh cracked black pepper
  • 3 Tbs. safflower oil
  • 6 baby white turnips, peeled and quartered
  • 2 medium cloves garlic, minced
  • 1 1/2 cups reduced-sodium chicken broth


  1. Sprinkle chicken thighs with garam masala and black pepper. Heat oil in wide, deep skillet; add chicken to skillet, and brown, turning once, about 2 minutes per side. Add turnips, garlic, and broth, and bring to a boil.
  2. Transfer mixture to slow cooker and cook on high 3-4 hours. Serve with jasmine rice and sautéed fresh spinach.

Nutrition Information

  • Calories: 260
  • Carbohydrate Content: 5 g
  • Cholesterol Content: 145 mg
  • Fat Content: 13 g
  • Fiber Content: 1 g
  • Protein Content: 31 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 310 mg
  • Sugar Content: 2 g
Chicken Vindaloo

Chicken Vindaloo

Vindaloo, a classic spicy curry, is originally a Portuguese dish of spiced pork; it takes its name from the Portuguese vinha d'alhos, vinha for wine, and alho for garlic.