Crockpot Chicken Tikka Masala

We are new lovers of Chicken Tikka Masala. The first time I made it, I used this recipe from Pioneer Woman, and the flavor was amazing, but it took a few steps and some effort. This crockpot recipe is much simpler, and honestly, I don't know that there is any flavor missing. I like to have Tikka Masala with turmeric rice (the vivid, almost clashing colors of red and yellow and green is surreal) (click here for recipe), but naan bread is out-of-this-world delish with this meal.

Note: I didn't have fire roasted tomatoes, so I used plain canned diced tomatoes. Also, I think one pound of chicken would be plenty, and will cut it down next time.

Chicken Tikka Masala (Slow Cooker Version) 

28 oz Muir Glen Fire Roasted crushed tomatoes

1 small onion, minced

1 Tbsp minced garlic

1 Tbsp ginger root, fresh, minced 

2 Tbsp garam masala

1 Tbsp dark brown sugar

1/2 tsp ground cumin

1/2 tsp ground coriander

2 pound(s) uncooked boneless, skinless chicken thighs (I used half organic thighs and half organic breasts)

2-3 tsp kosher salt (it's 2 lbs of chicken, so you need it!)

1/2 cup plain Greek yogurt
fresh cilantro, a handful, chopped

Combine all ingredients, except yogurt, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.

Turmeric Rice

The vivid color of this rice is very nice as a side with Indian dishes.

I also like to take leftovers and add salsa to it, and eat with tortilla chips as a snack.

Turmeric Rice

Place in rice cooker:

1 c. basmati rice
2 T. butter
1/2 t. salt
1 1/2 t. ground turmeric
2 c. water

Let cook until 'fish eyes' appear (holes on the surface of the rice). Add 1/2 c. frozen peas and stir them in, letting finished hot rice cook the peas to perfection. Done!