CROCKPOT BUTTER CHICKEN
1 28-ounce can crushed or diced tomatoes
1 yellow onion, chopped
3 tablespoons chopped ginger
6 garlic cloves, crushed
2 tablespoons EACH: almond butter and coconut sugar (can sub brown sugar)
1 tablespoon garam masala
1 teaspoon EACH: turmeric, coriander, cumin, chili powder, and salt
4 chicken breasts, cut into bite-sized pieces
½ cup whipping cream, plain yogurt, or coconut milk
- Add the canned tomatoes, onion, ginger, garlic, almond butter, coconut sugar, garam masala, turmeric coriander, cumin, chili powder, and salt to your blender and blend on high until smooth. Pour the sauce into your slow cooker.
- Add the chicken and mix well. Turn your slow cooker to high for 3-4 hours or low for 7-8 hours.
- When you are ready to eat, stir in the cream, yogurt, or coconut milk. Taste and add more salt, if needed
This Article And Recipe Adapted From This Site