Slow Cooker Chicken Meatballs and Curried Veggies

Busy mom, busy young kids, busy days mean I need quick, easy, nutritious meal plans in my back pocket, oh, just about... everyday. I've been making versions of this recipe for weeks now. I sure hope my kids don't tire of it as I plan on making it at least once a week through the cold months when we all want a hearty, warm dinner for those busy nights.

This recipe calls for several kinds of veggies, because I like variety, but use what you have on hand: think butternut squash, parsnips, broccoli, kale, or cabbage... use grass fed ground beef in place of the chicken... use cumin or cinnamon in place of the curry... you get the idea. Experiment!

Whatever the combo you choose, I think you'll fall in love with the ease of preparation and the deliciousness of the meal, busy or not!

Slow Cooker Chicken Meatballs and Curried Veggies

1 lb. ground chicken
salt, pepper

1 yellow onion
4 cloves garlic
2 inch stip of fresh ginger, peeled
4 carrots
6 small potatoes
2 cups cauliflower florets
2 stalks celery
1/2 cup dried fruit of choice (figs, dates, prunes, or raisins)

2 cups chicken stock
1 tablespoon curry powder

Cilantro and/or parsley

Place chicken in a bowl and add a generous amount of salt and pepper. Gently mix in the salt and pepper while forming the chicken into 1 inch size meatballs with your hands. Evenly distribute meatballs in the bottom of a 6 quart slow cooker.

Coarsely chop all vegetables and dried fruit and, in the order listed, place atop of the meatballs, spreading around the slow cooker so they are evenly distributed.

Whisk curry powder into chicken stock in a small bowl and pour over the meatballs and veggies.

Put the lid on the slow cooker and cook on high for 3- 3 1/2 hours, until chicken is cooked through and veggies are tender.

Serve with cilantro/parsley as a garnish.