Recipe of the Month

Slow Cooker Garam Masala Chicken Stew with Peas and Potatoes

Ingredients (adjust amounts based on the size of your slow cooker, the ingredient amounts below will fit in a 3 1/2 or 4-quart slow cooker)

Extra virgin olive oil, salt and pepper
6 boneless, skinless chicken thighs (about 1 1/2 pounds)
12 ounces (4 small or 2 large) red potatoes, cut into 1-inch cubes
1 onion, thinly sliced
1 1/2 teaspoons grated fresh (peeled) ginger
2 cloves garlic, minced
14 ounces reduced-sodium chicken broth
8 ounce can tomato sauce
1 cup frozen peas
1/2 cup plain fat free Greek yogurt
2 teaspoons garam masala


Sprinkle the olive oil in a skillet and heat over medium-high heat. Add chicken thighs, just for a couple minutes, turning once, until brown on both sides. Place potatoes, onion, ginger and garlic in the slow cooker. Top with the chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all. Cover and cook on low setting for 5 1/2 hours or on high setting for a little under 3 hours. If using low setting, turn to high setting after the 5 1/2 hours are up and stir in the peas, yogurt, and garam masala. Cover and cook for 15 minutes more. If using the high setting, add the peas, yogurt, and garam masala at the 2 3/4 hours mark, cover and cook for 15 minutes more.

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