••••SLOW-COOKER BUTTER CHICKEN🍗🥘🍶🍅🥛🌰!!••••

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

****SLOW-COOKER BUTTER 

****CHICKEN!!

http://bettycrocker.com

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.