Slow cooker Buttery Chicken and Potato Stew

Prep:25 min | Cook:7 hr | Total:7 hr 25min | Serves:4

Ingredients

• 3 pieces Na'an bread
• 1 red onion, halved and thinly sliced
• 1 lb 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
• 1‌1⁄2 lb skinless boneless chicken thighs (about 6)
• 1 Tbs garam masala
• Kosher salt and fresh ground black pepper
• 2 Tbs unsalted butter, cut into pieces
• 1 cinnamon stick
• 1 15-oz can tomato sauce
• 1⁄2 cup heavy cream
• Kosher salt

Directions

1. Crumble 1⁄2 piece na'an 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 na'an.

Source:Food Network