Slow Cooker Chicken Curry

• 3-4 boneless, skinless chicken thighs -- cubed
• 2 tsp. garam masala
• 2 tsp. ground cinnamon
• 1 T. ground cumin
• 1 T. ground coriander
• 1 T. salt
• 2 tsp. ground black pepper
• 2 T. canola oil
• 1 large onion -- chopped
• 1 c. cubed winter squash
• 2 T. grated fresh ginger
• 2 T. chopped garlic
• 4 green cardamom pods -- crushed
• 3 cloves -- crushed
• 1 bay leaf
• 1 can fire-roasted diced tomatoes
• 2 c. chicken stock
• 1 c. frozen peas
• 3 T. half & half
• 1 tsp. crushed red chili flakes

Place the cubed chicken into a zip-top bag and add the next 6 ingredients (garam masala through ground black pepper) and refrigerate for 8 - 10 hours.

Add the canola oil to a slow cooker vessel and place on the HIGH setting. Add the next 9 ingredients (onion through chicken stock). Add the chicken and spices and stir to combine. Cover the slow cooker and cook on HIGH for 1 hour. Reduce the heat to LOW and cook an additional 4-6 hours.

Shortly before serving, stir in the frozen peas, half & half, and crushed red chili flakes. Serve over steamed rice.

• Yields: 6-8 servings
• Preparation Time: 6 hours + overnight marinating (hands-on time is about 20 minutes)