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In a 3 1/2- to 6-quart slow cooker combine potatoes, bell pepper and onion; add chicken.
In a medium bowl combine tomatoes, coriander, paprika, ginger, salt, turmeric, crushed red pepper, cinnamon and cloves; stir in broth. Pour over mixture in cooker.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
If using Low, turn to High setting. In a small bowl combine cold water and cornstarch; stir into mixture in cooker. Cover and cook for 15 to 20 minutes more or until stew is slightly thickened and bubbly.