This was originally supposed to an Indian dish called butter chicken. But after changing the recipe (including that I completely forgot to add the butter!) and throwing in every vegetable I had on hand, I thought it was unfair to call it butter chicken. But we still enjoyed my un-authentic version so much that we renamed it Indian stew (which seems like a much better title for my version)!
I love my slow cooker and try to use it once a week. When I was starting to make the original recipe, I was planning to make vegetables on the side. However, then I realized it would be great if the vegetables could cook with the chicken, both to soak up the flavor as well as to save me time and fewer dishes (okay, mainly to save me time and fewer dishes). I used carrots, sweet potatoes, zucchini, red bell pepper and green peas to the dish. Feel free to omit any of these or use extra vegetables you have on hand.
Slow Cooker Chicken & Vegetable Stew
Adapted from: Half Baked Harvest