Slow-Cooker Curried Chicken With Ginger and Yogurt (4 - 6 qt.)

Ingredients

• 1/3 cup(s) tomato paste
• 4 clove(s) garlic, chopped
• 2 tablespoon(s) curry powder
• 1 tablespoon(s) grated fresh ginger
• 1 teaspoon(s) ground cumin
• 1 medium onion, chopped
• 2 pound(s) boneless, skinless chicken thighs (about 10)
• Kosher salt and black pepper
• 1 1/2 cup(s) ong-grain white rice
• 1/2 cup(s) plain whole-milk Greek yogurt
• 2 scallions, thinly sliced

Preparation

1. 1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
2. 2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
3. 3. Twenty minutes before serving, cook the rice according to the package directions.
4. 4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.