Chicken Masala

From Make It Fast, Cook it Slow

6 boneless, skinless chicken breasts

1 cup diced onion

1 15-oz can diced tomatoes

2 garlic cloves, minced

1/2 tsp ground ginger

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 tsp garam masala

1/2 cup plain yogurt

Directions:

Use a 4-quart slow cooker. Put the chicken and onion in the stoneware. In a small bowl, combine the tomatoes with the garlic and all the spices, reserving 1/2 tsp of garam masala for use later. Pour the tomato mixture over the top of the chicken. Cover and cook on low for 8 hours. Shred the chicken with two forks, and stir in yogurt. Add the remaining 1/2 tsp garam masala, or more to taste. Add salt to taste. Serve with basmati or jasmine rice!