Slow Cooker Butter Chicken

Ingredients

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• 2-3 sm onions, diced
• 3-5 cloves garlic, minced
• 3 tbsp (45 mL) butter
• 2+ tbsp (30 mL) grated fresh ginger
• 2 tbsp (30 mL) packed brown sugar
• 2-3 tsp (10 mL) chili powder
• 3/4-1 tsp (4 mL) ground coriander
• 3/4-1 tsp (4 mL) ground turmeric
• 1/2-1 tsp (2 mL) cinnamon
• 1/2 -1 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 can (28 oz/796 mL) diced tomatoes
• 1 cup (250 mL) sodium-reduced chicken broth
• 1/4 cup (60 mL) almond butter/chunky peanut butter (half almond- half peanut)
• 1 huge chicken leg
• 1 chicken breast
• 2 tbsp (30 mL) chopped fresh cilantro
• 1 cup (250 mL) sour cream

Preparation

In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes. Whisk broth with almond butter; pour into slow cooker. Cover and cook for 8 hours. With immersion blender, puree sauce until smooth.

FOR ARAS:

I then layed the chickens and a chopped potato in a casserole and poured half the sauce over it then baked it at 375F for 3-4 hours.

FOR ME:

Poured the remaining sauce into a jar for other use:)

Source : Canadian Living Magazine: February 2012