• If desired, you can use boneless, skinless chicken breasts instead of thighs.
• Use a slow cooker liner for easy cleanup.
• To make this ahead, combine the chicken and sauce in a freezer-safe bag and freeze. Thaw overnight and dump into the slow cooker in the morning on the day you wish to serve this recipe.
• If you’re short on time, cook on high for 3-4 hours instead of low for 6-8 hours.
• You can substitute boneless pork for the chicken. Use tofu or chickpeas for a vegetarian version.
• To make the sauce even creamier, stir in ½ cup heavy cream or coconut milk during the last 30 minutes.
• If you would like to add some veggies, stir in frozen peas, bell peppers, or spinach in the last 30 minutes for extra nutrients.
• Add a pinch of cayenne or red pepper flakes for heat.
• Store leftovers in an airtight container for up to 4 days.
• To freeze, cool completely, then freeze in an air tight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To reheat, place on the stovetop over medium heat until hot, or microwave in 30-second intervals.

Additional Serving Suggestions:

• Serve over rice, quinoa, or cauliflower rice.
• Pair with naan or roti for dipping.
• Wrap in a tortilla or pita with lettuce for an easy lunch.