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Friday, December 30, 2016

••••SLOW-COOKER BUTTER CHICKEN๐Ÿ—๐Ÿฅ˜๐Ÿถ๐Ÿ…๐Ÿฅ›๐ŸŒฐ!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)




****SLOW-COOKER BUTTER 
****CHICKEN!!

  • Prep Time


    30 MIN
  • Total Time
    5 HR 30 MIN


  • 8 Servings

    Ingredients

    3
    tablespoons butter 
    1
    tablespoon vegetable oil
    3
    lb boneless skinless chicken thighs, cut into 2-inch pieces
    1
    medium yellow onion, diced
    5
    cloves garlic, finely chopped
    3
    tablespoons finely chopped peeled gingerroot
    2
    tablespoons garam masala
    1/4
    cup canned Muir Glen™ organic tomato paste
    3/4
    teaspoon salt
    1/2
    cup Progresso™ chicken stock (from 32-oz carton) 
    1/2
    cup heavy whipping cream
    1/4
    cup cilantro leaves, stems removed

    Directions 

    • 1 Spray 4-quart slow cooker with cooking spray.
    • 2 In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken stock, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.
    • 3 Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.


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