Slow Cooker Indian Chicken

The original recipe was called Butter Chicken, but I killed the butter, simplified the spices, and adapted it to my slow cooker to make it easier for a busy mom.  Goes great with warm naan!

Slow Cooker Indian Chicken

• 1 medium yellow onion, peeled and diced
• 2 cloves garlic, finely minced
• 1 jalapeño, seeded, and finely chopped
• 1 tsp olive or canola oil
• 3 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon cardamom
• 1/2 teaspoon coriander
• 1 can (6 oz.) tomato paste
• 2 cups chicken broth
• 1/2 cup fat free half-and-half
• 3-4 boneless, skinless chicken breasts, trimmed
• 1/4 c. chopped fresh cilantro

In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder. Cook stirring, constantly for another minute.

Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Place chicken breasts in bottom of slow cooker, add sauce to cover.

Cook on low for 4 hours, or until chicken is cooked through. Shred chicken meat, turn slow cooker down to warm, pour in the half and half and cilantro, stir to incorporate it, then let the mixture warm until time to serve

Serve over hot cooked rice.