Slow-Cooker Indian Butter Chicken

3 pieces naan bread
1 red onion, halved and thinly sliced
1 lb. baby red-skinned potatoes, halved or quartered if large
1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
1 small bunch cilantro, leaves and tender stems separated, chopped
1-1/2 lbs. skinless chicken pieces
1 T. garam masala
Kosher salt and freshly ground pepper
2 T. unsalted butter, cut into pieces
1 cinnamon stick
1 15-oz. can tomato sauce
1/2 c. heavy cream

Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken pieces in a single layer over the vegetables and sprinkle with the garam masala, 1/4 t. salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low for 7 hours.

Uncover and switch to the warm setting or turn off. Remove chicken pieces. Gently stir in the heavy cream; return chicken pieces to cooker and let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

Serves 4.

Adapted from Foot Network Magazine, April 2016, p. 84.