Creamy Slow Cooker Butter Chicken Recipe | DFM | DFM

Ingredients

• 1 onion, minced
• 1 Tbsp (15 mL) minced garlic
• 19 oz (540 mL) can crushed tomatoes (or 2 cups of pureed fresh tomatoes)
• 1 tsp (5 mL) garam masala
• 1 tbsp (15 mL) chili powder
• 1/2 tsp (2 mL) tumeric
• 1 tbsp (15 mL) tomato paste
• 1 tsp (5 mL) salt
• 2 tsp (10 mL) sugar
• 4 boneless, skinless chicken breast, cubed
• 2 cups (500 mL) whipping cream
• No time to cube the raw chicken breasts? Add the raw chicken breasts whole.
• After cooking for 6-8 hours, remove the chicken breasts from the slow cooker to a cutting board.
• Cut or shred chicken using 2 forks to pull the meat apart.
• Return the chicken to the slow cooker then add the whipping cream. Continue cooking 15 minutes or until hot.
• This sauce is fairly smooth, but if a smoother sauce is preferred, follow the directions above for using whole chicken breasts.
• Before returning the chicken to the pot, use an immersion blender to blend the sauce in the slow cooker.
• Return the chicken and add the whipping cream into the slow cooker and stir to combine.
• Continue cooking 15 minutes or until hot.