Prep Time

10 Minutes

Servings

6

Ingredients

• 2.5 lbs boneless skinless chicken thighs, cubed
• 1 jar tikka masala sauce
• 1 tbsp garam masala
• 1 tbsp fresh ginger, minced
• 1/2 cup Greek yogurt
• 1 cup baby spinach, packed
• 3 packets 90-sec basmati rice or quinoa
• Fresh cilantro (garnish)

Directions

• Add chicken thighs, tikka masala sauce, garam masala, ginger to crockpot
• Cook LOW 6–7 hours or HIGH 3–4 hours (thighs stay moist and shred easily)
• Stir in Greek yogurt and spinach in last 20 min
• Microwave rice or quinoa
• Serve chicken over rice/quinoa, garnish with cilantro