Serve with 2 cups of lettuce per serving for an additional 1 net carb, and up to 2 tablespoons of an oil-based salad dressing per serving for no additional net carbs.

* 5 tablespoons unsalted butter

* 1 large onion, thinly sliced

* 2 pounds boneless, skinless chicken thighs, cut into  2-inch pieces

* 1 (2-inch) piece fresh ginger, cut into 1/2-inch slices

* 4 garlic cloves, coarsely chopped

* 1/2 cup slivered almonds

* 3/4 cup plain whole-milk Greek yogurt

* 2 teaspoons garam masala

* 1 teaspoon kosher salt

* 1 (14.5-ounce) can organic no-salt-added diced tomatoes, drained

* 1/4 cup heavy cream

* 3 tablespoons chopped fresh cilantro

1. Melt butter in a large skillet over medium-high. Add onion and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Spoon into slow cooker. Place chicken pieces on top.

2. Combine ginger, garlic, almonds, yogurt, garam masala, and salt in a food processor and process until smooth, scraping down the sides of bowl with a spatula as necessary. Add tomatoes and pulse once to combine. Pour mixture over chicken. Cover and cook on low until the chicken is tender, 4 to 5 hours. Stir in cream, cover, and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving.

SERVING SIZE: approx. 1 1/4 cups of chicken and vegetables; CALORIES: 334; FAT: 23g (sat 9g, unsat 12g); PROTEIN: 26g; CARB: 6g; FIBER: 2g; SUGARS: 3g (added sugars 0g); SODIUM: 323mg; CALC: 8% DV; POTASSIUM: 6% DV