Ingredients
1/4
cup butter
2
packages (20 oz each) boneless skinless chicken thighs, cut into 2-inch pieces
1/2
cup chopped onion
2
cloves garlic, finely chopped
2
tablespoons garam masala
1/4
cup Muir Glen™ organic tomato paste (from 6-oz can)
3/4
teaspoon salt
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup heavy whipping cream
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken, onion and garlic; cook 8 to 10 minutes, turning once, until browned. Spoon chicken mixture into slow cooker.
Stir in remaining ingredients except whipping cream until well blended. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F).
Stir in whipping cream. Cover; cook about 30 minutes longer or until slightly thickened.
