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)
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.