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1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken thighs, meaty sides down; cook about 6 minutes or until brown on both sides, turning once.
2. Coat a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In the slow cooker combine potatoes, onion, ginger, and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.
3. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.
4. If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Cover and cook for 15 minutes more.