Indian-spiced Chicken in the Crock pot

You know how I love my crockpot!  I have this indian curry recipe with chicken and sweet potatoes in the crock pot that I've had mixed results with and this is the new version - adapted from a Family Circle recipe that I read in some random waiting room.  This is much better and I think for a few reasons - the chicken is in the crock pot a shorter amount of time, the thighs aren't as dry as chicken breasts (still very lean, boneless, skinless but the dark meat makes a difference), and thickening the sauce at the end worked really well.  If you don't like curry or spicy stuff, still give this a try - it's mild and although garam masala is a main ingredient in most curries, it's not overwhelming.  If you like spicier, add a little cayenne or red chili flakes.

I served it with a coconut brown rice (substitute half the water for unsweetened coconut milk) and a cucumber salad (recipe coming soon - it was a winner).  You could used chunks of sweet potato in place of the carrots if you want or leave the carrots out altogether.

Indian Spiced Chicken Thighs (serves 4)
adapted from Family Circle

1.5 pounds boneless, skinless chicken thighs
1 cup baby carrots
1 onion, thinly sliced
2 garlic cloves, minced
1 3/4 tsp. garam masala (divided)
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. low-sodium chicken broth
1/3 c. plain yogurt
1 T cornstarch

Put the carrots, onion, and garlic on the bottom of the slow cooker.  Put the chicken thighs on top and pour the broth over it all.  Sprinkle it with 1/4 tsp. of the salt, the pepper, and 1 teaspoon of the garam masala.  Cover and cook for 3 hours on high or 5 hours on low.

After that time, remove the chicken and cover.  In a small bowl, stir together the remaining 3/4 tsp. garam masala, 1/4 tsp. salt, yogurt, and cornstarch.  Whisk it into the slow cooker bowl and cover; cook an additional 15 minutes or until sauce has thickened.  Serve sauce and vegetables over the chicken.