Slow Cooker Curried Chicken

Missy, here. Sharing a recipe I discovered yesterday while trying to find something to make with a package of chicken thighs I had bought (my first time to try them). I found the recipe at Foodnetwork.com.

Here's the original: Slow Cooker Chicken Curry

Of course, like usual, I didn't have all the ingredients I needed. I didn't have canned tomatoes. (What kind of person runs out of diced tomatoes, crushed tomatoes AND tomato sauce all at the SAME TIME?!) So here's my adjusted recipe…

Sauce:
2 Tbsp red wine vinegar
1 Tbsp flour
2-3 Tbsp tomato paste
2 tsp garam masala (plus more to sprinkle on chicken)
2 tsp curry powder (plus more to sprinkle)
1 tsp chopped garlic
1 fresh tomato, coarsely chopped or cut in wedges with juice 
1 inch piece fresh ginger (peeled and coarsely chopped)
½ tsp salt and ¼ tsp pepper (plus more to sprinkle)

Other ingredients:
1 lb. red potatoes cut in half-inch pieces (leave the peel on)
6 chicken thighs, skin removed
5 oz package of baby spinach or other greens (I used baby kale, spinach and arugula).

Put sauce ingredients (everything except potatoes, chicken and greens) in blender or food processor. Blend until almost smooth (a little chunky is fine).

Cover bottom of slow cooker with the potatoes.

Top with the chick in a single layer. Sprinkle spices on the chicken.

Pour sauce over the top. Cook on high 4 hours or low 6 hours. I did mine about 4 hours on high, then turned to low until dinner time. It was tender as anything and fell right off the bones.

When ready to eat, remove the lid, pour in the greens, and stir until wilted.

This was so tasty!! Not spicy at all, just very flavorful. And very tender and moist. Just be careful of the bones! The chicken falls apart as you're stirring and leaves the bones behind. :)