I took my go to Chicken Tikka Masala and adapted it for the slow cooker for days when I need my cooking to be hands off. Serve this over basmatti rice, with naan for soaking up the extra sauce. If you’re serving someone dairy-free canned coconut milk would be great here in place of the heavy cream./em>
To make this #dinnerdoneby9am I throw everything (except the peas and cream) in the slow cooker, walk away for 4-6 hours, then turn off the heat, stir in the cream and peas and either serve, or refrigerate until serving.
-1 (29 oz) can crushed tomatoes
-1 onion, diced
-1 1″ chunk ginger, minced
-1 tsp salt
-1 Tbsp sugar
-1 tsp garam masala
-1 tsp coriander
-1 tsp turmeric
-1/2 tsp cumin
-1/4- 1/2 tsp cayenne
-3 chicken breasts, cut into large chunks
-1 c frozen peas
-1/3 c heavy cream
-(optional) cilantro for garnish
In a greased slow cooker, stir together tomatoes through cayenne. Stir in chicken. Cook on low for 4-6 hours, until chicken is tender and cooked through. Turn off heat, stir in peas and cream, then put the top back on for 10 minutes. Give it one final stir, then serve over rice.
