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Lightly coat a large skillet with cooking spray; heat over medium-high heat. Add chicken thighs, meaty-sides down; cook about 6 minutes or until brown on both sides, turning once.
In a 3-1/2- or 4-quart slow cooker, combine potatoes, onion, ginger and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.
Cover and cook on Low for 5 1/2 hours or on High for 2 3/4 hours.
If using Low, turn cooker to High. Stir in peas, yogurt and garam masala. Cover and cook for 15 minutes more.