You’ve gotta love a great crock pot meal, especially when the weather heats up and you really don’t want to turn on the oven. This is one I’ll be coming back to — it’s spicy, flavorful and suuuuper easy. If you love Indian food, you’ll love this. It combines boneless chicken thighs, potatoes and onion in a rich sauce spiced with garam masala, cinnamon and some spicy chile peppers. The addition of cilantro at the end is the perfect freshness.

TW’s Tips

• I forgot to add the cream (oops!) and it was great without.
• For the accompanying naan, toast it up over a gas burner using some tongs.
• Serve with rice and a side salad. I went with avocado, tomato and cucumber.

Enjoy!

Slow-Cooker Indian Butter Chicken

Ingredients

• 3 pieces naan bread
• 1 red onion, halved and thinly sliced
• 1 pound baby red-skinned potatoes, halved or quartered if large
• 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
• 1 small bunch cilantro, leaves and tender stems separated, chopped
• 1 1/2 pounds skinless, boneless chicken thighs (about 6)
• 1 tablespoon garam masala
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter, cut into pieces
• 1 cinnamon stick
• 1 15 -ounce can tomato sauce
• 1/2 cup heavy cream (TW: I forgot to add this and it was great without!)
• Kosher salt

Directions
Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.

Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.