Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmati rice.

Ingredients

2 onions, diced
3 cloves garlic, minced
3 tbsp (45 mL) butter
2 tbsp (30 mL) grated fresh ginger
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) chili powder
3/4 tsp (4 mL) ground coriander
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 28 oz can (796 mL can) diced tomatoes
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (60 mL) almond butter or cashew butter
3 lb (1.4 kg) boneless skinless chicken thighs, quartered
1 cup (250 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro

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 on low for 5 hours or for up to 8 hours.

With immersion blender, purée sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Stir in sour cream. Serve sprinkled with cilantro.

Servings: 8

Tags: almond butter, brown sugar, chicken, chili powder, cilantro, cinnamon, coriander, cumin, garlic, ginger, onion, slow-cooker recipes, sour cream, tomatoes, turmeric

Nutritional Info

approx. per serving

cal398

pro36 g

total fat22 g

sat. fat8 g

carb14 g

fibre2 g

chol8 g

sodium164 mg

%RDI-

calcium766 mg

iron-

vit A11%

vit C26%

folate13%

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