This dinner packs a ton of flavor with minimal work needed. This mild and creamy dish provides a great opportunity to add a whole grain (brown rice or barley are my recommendations) and some oven-roasted vegetables. You can also plan ahead by throwing all the ingredients in a large Ziploc bag to freeze for up to 3 months, and thaw in the refrigerator overnight when you are ready to cook.
2 pounds boneless, skinless chicken thighs
1 (14.5 ounce) can diced tomatoes, NOT drained
1 (13.5 ounce) can coconut milk
3 teaspoons garlic, minced
1 medium onion, diced
2 teaspoons Garam Masala
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon pepper
- Place all the ingredients in a slow cooker and stir to combine.
- Cook on low for about 8 hours.
- Serve with rice and vegetables. Store in the refrigerator for up to a week.
Serving Size: 1/6 of the total recipe (~1 chicken thigh and ~1-1.5c sauce)
Calories: 323, Fat: 21g, Protein: 26.5g, Carbohydrates: 8.8g, Fiber: 2.3g, Sodium: 484mg
Adapted from: https://www.theseasonedmom.com/all-day-slow-cooker/