Recipe of the Week: Slow Cooker Indian Chicken

I hope you haven't put away your slow cooker, as I'll be posting more slow cooker recipes throughout the month of January. This particular recipe requires a few exotic ingredients. If you don't mind slogging through the snow, take a trip to your local ethnic market to find dried ginger root and green cardamom pods. You can use a mortar and pestle, or the back of a tablespoon, to crush the coriander seeds.

Slow Cooker Indian Chicken

Ingredients:

1 (10 3/4-ounce) can lowered-sodium, reduced fat cream of chicken soup
1 (14-ounce) can diced tomatoes, undrained
1 onion, quartered and thinly sliced
1 tablespoon bottled minced garlic
1 tablespoon bottled minced ginger (or 1 teaspoon freshly ground ginger root)
1" cinnamon stick
3 whole cloves
3 green cardamom pods
1 teaspoon coriander seeds, crushed
1 teaspoon crushed red pepper flakes
1/2 teaspooon ground turmeric
1 pound boneless, skinless chicken breasts

Directions:

Combine soup, tomatoes, onion, garlic, ginger, cinnamon stick, cloves, cardamom pods, coriander, red pepper flakes, and turmeric in slow cooker. Add chicken. Cook on HIGH for 4 - 6 hours, or on LOW for 6 - 8 hours. Remove cinnamon stick, cloves, and cardamom pods. Shred chicken with two forks. Serve with potatoes or rice.