Facebook0Twitter0Pinterest0 Ingredients 1 Peak of the Market onion, minced 1 Tbsp (15 ml) minced garlic 19 oz (540 mL) can crushed tomatoes (or 2 cups of pureed fresh tomatoes) 1 tsp (5 ml) garam masala 1 Tbsp (15 ml) chili powder ½ tsp (2 mL) turmeric 1 Tbsp (15 mL) tomato paste 1 tsp (5 ml) salt 2 tsp (10 mL) sugar 4 boneless skinless chicken breasts, cubed 2 cups (500 ml) whipping cream Directions To a 5 quart or larger slow cooker add onion, garlic, crushed tomatoes, garam masala, chili powder, turmeric, tomato paste salt and sugar. Mix until combined. Add chicken and mix into the sauce. Cook on low heat for 6-8 hours. Add whipping cream and stir to combine. Continue cooking on low for 15 minutes or until hot. Serve over basmati rice or with naan. TIP: No time to cube the raw chicken breasts? Add the raw chicken breasts whole. After cooking for 6-8 hours, remove the chicken breasts from the slow cooker to a cutting board. Cut or shred chicken using 2 forks to pull the meat apart. Return the chicken to the slow cooker then add the whipping cream. Continue cooking 15 minutes or until hot. This sauce is pretty smooth, but if a smoother sauce is preferred, follow the directions above for using whole chicken breasts. Before returning the chicken to the pot, use an immersion blender to blend the sauce in the slow cooker. Return the chicken and add the whipping cream into the slow cooker and stir to combine. Continue cooking 15 minutes or until hot. Pairs well with Bread & Butter Chardonnay Facebook0Twitter0Pinterest0 Found Under: Main CoursesSaucesChickenDairySlow Cooker Leave a Review Cancel reply You must Register or Login to post a comment.