Name: Slow Cooker Butter Chicken
Cook time: 360 min
Total time: 360 min
Yield: 4
Ingredients: 1.5 lbs boneless chicken thighs; washed and cut into bite-sized pieces; 1 large sweet onion; diced; 1 can tomato sauce (8 oz); 1 can of diced tomatoes (14 oz); drained; 2 tablespoons tomato paste; 1 can of chopped green chiles (4 oz); 1 teaspoon fresh minced ginger; 4 cloves of garlic; minced; 1/2 teaspoon cumin; 1/4 teaspoon coriander; 1/4 teaspoon cinnamon; Salt and pepper; 1 cup Almond Breeze Original Almondmilk; 2 tablespoons of butter; Cilantro; for garnish

Directions

Step 1 complete
Brown the chicken on the stove (in butter or olive oil) for about 10 minutes, seasoning well with salt and pepper.
Step 2 complete
While the chicken is browning, add the onion, tomatoes, tomato sauce, green chiles, tomato paste, cinnamon, cumin, coriander, ginger and garlic into the slow cooker.
Step 3 complete
Top the slow cooker ingredients with the browned chicken and stir well. Season with salt and pepper before covering.
Step 4 complete
Set the slow cooker to cook on low for 4-6 hours.
Step 5 complete
Before serving, stir in the almond milk and butter, then garnish with chopped cilantro.
Step 6 complete
Enjoy over rice or sautéed veggies!

Notes:

Vegan Options

Use a block of your favorite tofu, pressed, drained and cubed.
Make the sauce on the stovetop by first sautéing the onion, green chiles and garlic in some coconut oil. Season well with salt and pepper. After above 5 minutes, stir in your spices.
Reduce the heat to low, and stir in the tomatoes, tomato sauce and tomato paste. Simmer on low for about 20 minutes while you bake your tofu cube, (I’d do about 375; season the tofu with olive oil, salt and pepper).
Remove the tofu from the oven and gently stir into your sauce, along with the Almond Breeze.
You could also add 1 cup of frozen peas here!
Garnish with cilantro and serve over rice or sautéed veggies

Courtesy of: The Fitnessista