****SLOW-COOKER BUTTER
****CHICKEN!!
30 MIN
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.
