Ingredients
Nonstick cooking spray
6 large skinless, boneless chicken thighs (about 1 1/2 pounds)
12 ounces red potatoes, cut into 1/2-inch cubes (4 small or 2 medium)
1 medium onion, thinly sliced
1 1/2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 14 1/2 ounce can reduced-sodium chicken broth
1 8 ounce can no-salt-added tomato sauce
1 cup frozen peas
1/2 cup plain fat-free yogurt
2 teaspoons garam masala
Directions
Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken thighs, meaty sides down; cook about 6 minutes or until brown on both sides, turning once.
In a 3 1/2- or 4-quart slow cooker combine potatoes, onion, ginger, and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.
Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.
If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Cover and cook for 15 minutes more.
Source: BHG
Nonstick cooking spray
6 large skinless, boneless chicken thighs (about 1 1/2 pounds)
12 ounces red potatoes, cut into 1/2-inch cubes (4 small or 2 medium)
1 medium onion, thinly sliced
1 1/2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 14 1/2 ounce can reduced-sodium chicken broth
1 8 ounce can no-salt-added tomato sauce
1 cup frozen peas
1/2 cup plain fat-free yogurt
2 teaspoons garam masala
Directions
Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken thighs, meaty sides down; cook about 6 minutes or until brown on both sides, turning once.
In a 3 1/2- or 4-quart slow cooker combine potatoes, onion, ginger, and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.
Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.
If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Cover and cook for 15 minutes more.
Source: BHG