ingredients
1 medium onion, coarsley chopped (1/2 cup)
8 oz. baby carrots with tops, trimmed, or baby
carrots, halved lengthwise if large
1/2 cup pitted dried plums (prunes)
1 14-oz. can reduced-sodium chicken broth
8 bone-in-chicken thighs, skinned
1 1/4 tsp curry powder
1/2 tsp salt
1/2 tsp ground cinnamon
directions
1. In a 4- to 5 -quart slow cooker combine onion and carrots. Add
plums and broth. Top with chicken. In a small bowl combine curry
powder, salt, and cinnamon. Sprinkle over chicken.
2. Cover and cook on low-heat for 8-10 hours or on high-
heat setting for 4 to 5 hours. Remove chicken, fruit and vegetables
from cooker with slotted spoon. Spoon some of the cooking juices
on each serving. Makes 4 servings.