In a crock cooker, combine all ingredients except tomatoes and rice.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Stir in tomatoes; cover and let
stand for 5 minutes.
Serve over cooked brown rice.
Notes
SERVING SUGGESTION: Serve stir-fried sliced zucchini, yellow squash and mushrooms on the side.VEGETARIAN: Use 30 ounces garbanzo beans, drained and rinsed or homemade, instead of chicken; add 2 medium chopped carrots and 3 medium cubed russet potatoes. Use vegetable broth.KOSHER: No changes necessary.GLUTEN FREE: Make sure curry powder, broth and tomatoes are gluten-free.NUTRITION: Per Serving: 355 Calories; 4g Fat; 46g Protein; 34g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 297mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 8