SLOW COOKER CHICKEN TIKKA MASALA

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INGREDIENTS

  •   28 oz canned crushed tomatoes   
  •   1 small uncooked onion(s), minced   
  • 1 Tbsp minced garlic   
  • 1 Tbsp ginger root, fresh, minced   
  • 2 Tbsp garam masala   
  • 1 Tbsp dark brown sugar   
  • 1/2 tsp ground cumin   
  • 1/2 tsp ground coriander   
  • 2 pound(s) uncooked boneless skinless chicken thigh(s)   
  • 1 Tbsp kosher salt   
  • 1/2 cup(s) plain low fat Greek yogurt   
  • 1/4 cup(s) cilantro, fresh, chopped (optional)   

INSTRUCTIONS

  • Combine all ingredients, except yogurt and cilantro, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro. Yields about 1 cup chicken with sauce per serving.

NOTES

  • Chicken thighs can hold up to a long, slow cook time – they may shred if left in for too long but the dish will still be just as delicious.You can easily double this recipe. It freezes well.