Indian Curry Chicken

Ingredients:

4 medium Idaho potatoes, peeled and cubed
1 medium red sweet pepper, seeded and cut into pieces
1 medium onion, sliced
1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
14.5 oz. can diced tomatoes
1 Tbs. ground coriander
1 1/2 tsp. paprika
1/4 tsp. ground ginger
1 tsp. salt
1/2 tsp. ground turmeric
1/2 tsp. crushed red pepper
1/4 tsp. cinnamon
1 c. chicken broth
2 Tbs. water
4 tsp. cornstarch

Add the potatoes, sweet pepper, onion and chicken in a slow cooker. In a small bowl, mix the diced tomatoes, seasonings and chicken broth together with a spatula. Pour over the chicken and vegetables. Cover the slow cooker and cook on high (4-5 hours) or low (8-10 hours). Stir everything together in the slow cooker. In a small bowl, stir the water and cornstarch together until there are no lumps. Add to the slow cooker and stir in. Heat on low for another 15 minutes to help thicken the sauce.

(Makes 5 servings, 6 WW points per serving.)