Indian-Inspired Creamy Chicken Tomato Curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Layer the Base: Pour the canned tomatoes into the bottom of your 6-quart Crock-Pot. Discard the juice from the 3rd & 4th cans of tomatoes if you double the recipe.

Step 2

Coat the Chicken: Mix the olive oil, jarred garlic, ground ginger, and all your dry spices in a bowl. Rub this mixture thoroughly over the chicken thighs, then lay them on top of the tomatoes. Pour the 1 cup of chicken broth over everything.

Step 3

The High Cook (3.5 Hours): Cover and cook on High. At the 3.5-hour mark, lift the chicken out, slip the bones out, shred the meat, and return it to the pot.

Step 4

The Creamy Finish (Last 30 Mins): Stir in the mushrooms, spinach, heavy cream, and nutritional yeast. Leave the lid slightly cracked or completely off for the last 20 to 30 minutes on High so the sauce can thicken into a velvety curry.

Step 5

Serve over rice or pasta.