CROCK POT BUTTER CHICKEN

Ingredients

2 onions ,
3 cloves garlic
3 tbsp butter
2 tbsp grated fresh ginger
2 tbsp packed brown sugar
2 tsp chili powder
3/4 tsp ground coriander
3/4 tsp ground turmeric
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper1 can (28 oz/796 mL) diced tomatoes
1 cup sodium-reduced chicken broth
1/4 cup almond butter
3 lb boneless skinless chicken thighs ,
1 cup sour cream
2 tbsp chopped fresh cilantro

PreparationDon't miss our recipe video where our food director walks you through the steps of this sumptuous recipe >>




In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.



Whisk broth with almond butter; pour into slow cooker.



Cover and cook on low for 5 hours or for up to 8 hours.



With immersion blender, pur?sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.



Stir in sour cream. Serve sprinkled with cilantro.