Categories: Slow Cooker

Ingredients

• 3 pieces naan bread
• 1 red onion, halved and thinly sliced
• 1 lb baby red-skinned potatoes, halved or quartered if large
• 1 Fresno chile or red jalapeno, halved lengthwise, seeded and sliced
• 1 small bunch cilantro, leaves and stems separated, chopped
• 1 1/2 lbs chicken thighs
• 1 tbsp garam masala
• Kosher salt and ground pepper
• 2 tbsp unsalted butter, cut into pieces
• 1 cinnamon stick
• 15 oz can tomato sauce
• 1/2 cup heavy cream
• Kosher salt

Directions

1. Crumble 1/2 piece naan into coarse crumbs; transfer to a 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, 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.

2. 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.

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