SLOW COOKER INDIAN BUTTER CHICKEN
Cooking chicken longer in slow cooker and not drying out: Use frozen chicken breast, or even chicken thighs, but don’t cut them up. Leave them whole. Then, you can cook chicken in a slow cooker for 6-8 hours without drying it out. You may even need to cook it a bit longer depending on your slow cooker. I do this a for a lot of my chicken recipes. I want to set it and forget it while I’m at work. You end up shredding the chicken because cutting it into chunks is hard at that point, but it’s not dried out.
INGREDIENTS:
- 1/2 sweet onion, diced
- 3 cloves garlic, minced
- 1 cup basmati rice
- 2 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons light brown sugar
- 1/2 cup chicken stock
- 1 (6-ounce) can tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 teaspoons yellow curry powder
- 1 teaspoon kosher salt
- 1 tablespoon freshly grated ginger
- 1/2 cup heavy cream
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