Fragrant and flavorful, this delicious slow cooker stew is an easy way to invigorate a weeknight meal.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.

Instructions Checklist
  • 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.

Pressure Cooker Instructions

Lightly coat inside of a 4- to 6-qt. multifunction electric or stove-top pressure cooker. Heat cooker to medium-high (for electric cooker, use saute setting). Cook half the chicken 6 minutes or until browned on both sides; remove from pot. Repeat with remaining chicken. Drain off fat. Place potatoes, onion, ginger, and garlic in cooker. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all. Lock lid in place.Set electric cooker on high pressure to cook 12 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 12 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Stir peas, yogurt, and garam masala into chicken mixture in cooker. Simmer, uncovered, 5 minutes.

Nutrition Facts

239 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 95 mg cholesterol; 510 mg sodium. 653 mg potassium; 20 g carbohydrates; 4 g fiber; 7 g sugar; 28 g protein; 0 g trans fatty acid; 729 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Reviews (7)

82 Ratings
  • 5 star values: 35
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 13
  • 1 star values: 9
Rating: 5 stars
08/20/2014
I actually doubled the broth and tomato sauce. It turned out perfectly. I will definitely make this again.
Rating: 5 stars
01/07/2019
I made this the other day and I was so pleased with the way it turned out, very tasty and not to spicy for the none spice lovers I have in my home.
Rating: 2.0 stars
10/14/2019
We added more broth/garlic/pepper/salt/gram masala and even curry on the second reheat but this dish was just bland and couldn’t be saved. If you are looking for authentic Indian, choose a different recipe. We were kinda bummed.
Advertisement
Rating: 2 stars
11/02/2017
Is was an 'ok' dish. I make numerous Indian and middle eastern dishes, but this one just didn't really do it. I found it to be a bit bland. Salt helped a little, but not enough to make this a keeper recipe.
Rating: 2.0 stars
10/14/2019
We added more broth/garlic/pepper/salt/gram masala and even curry on the second reheat but this dish was just bland and couldn’t be saved. If you are looking for authentic Indian, choose a different recipe. We were kinda bummed.
Rating: Unrated
10/24/2014
How does this work out not using the crock pot?
Advertisement
Rating: Unrated
10/19/2013
Easy to prepare and makes a tasty stew. Rather a lot of liquid once it is cooked but serve it with some crusty bread to soak up the gravy.