Ingredients

• 2 small red onions, peeled and roughly chopped
• 6 cloves garlic, peeled
• 1” knob ginger, peeled
• 2 tablespoons tomato paste
• 1 tablespoon Swerve brown sweetener
• 2 teaspoons garam masala
• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ cup chicken broth
• 1 ½ pounds boneless, skinless chicken thighs, cut into 1” cubes
• ¼ cup 2% plain Greek yogurt

Instructions

1. Add onion, garlic, ginger, tomato paste, sweetener, garam masala, salt, cumin, turmeric, paprika, cayenne pepper, and broth to a food processor and process until smooth, about 40 seconds. 2. Transfer mixture to a slow cooker and stir in chicken. Cover and cook on low 5 hours. Turn off slow cooker and stir in yogurt. 3. Divide evenly into six airtight containers. Cover and store in refrigerator up to 1 week, or in freezer up to 3 months, until ready to eat. 4. To serve, transfer to a baking dish and bake at 300°F 15 minutes or until heated through.