Paula prepared this dish on Sunday so that she just had to put everything in the slow cooker this morning when she got home from work. I found the recipe in the April 2014 issue of Food Network magazine. It was called Chicken Tikka Masala and it was full of wonderful flavors!!

Season 3 pounds of skinless, boneless chicken thighs or breasts (that have been cut up into 1-inch cubes) with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk 4 cloves of finely grated garlic, 1 2-inch piece of grated ginger, 1 diced jalapeno chile pepper, 1 tablespoon of paprika, 2 teaspoons of coriander, 1 28-ounce can of crushed tomatoes, 1 cup of heavy cream and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat.

Cover and cook on high, 4 hours, adding 2 cups of frozen peas during the last 15 minutes of cooking. Serve over rice and top with chopped cilantro or parsley.

Note: The ingredients listed here have been doubled since we wanted to use this meal for two nights. Paula had to work early Monday through Thursday so we needed two meals that we could repeat in order to make things easier for her.

Chicken Tikka Masala