Slow-Cooker Buttery Chicken and Potato Stew

Drescription

In a nod to Indian butter chicken, tender chunks of chicken seasoned with fragrant spices get cooked in a creamy, buttery sauce until tender. Typically made with yogurt, this streamlined version leans on heavy cream and crumbled naan for thickness and flavor.

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
• kosher salt

Directions

1. 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.
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.