| | Directions | | In slow cooker, combine onion and carrots. Add prunes and broth. Top with chicken. In small bowl combine curry, salt and cinnamon. Sprinkle over chicken. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. Remove chicken, fruit and veggies with slotted spoon. Spoon some of the cooking juices over each serving. |
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| Ingredients | | - |  | 1 onion, coarsely chopped (medium) |
| - | | 8 ounces baby carrots |
| - | | 1/4 cup pitted dried prunes |
| - | | 1 can chicken broth, low-sodium (14 ounce can) |
| - | | 8 bone-in chicken thighs, skinned |
| - | | 1 1/4 teaspoons curry powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon ground cinnamon |
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