Slow Cooker Butter Chicken

From CanadianLiving.com. Tested and recommended by Kim Falls
 

INGREDIENTS

• 2 onions, diced
• 3 cloves garlic, minced
• 3 Tbsp (45 mL) butter
• 2 Tbsp (30 mL) grated fresh ginger
• 2 Tbsp (30 mL) packed brown sugar
• 2 tsp (10 mL) chili powder
• 3/4 tsp (4 mL) ground coriander
• 3/4 tsp (4 mL) ground turmeric
• 1/2 tsp (2 mL) cinnamon
• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 can (28 oz/796 mL) diced tomatoes
• 1 cup (250 mL) sodium-reduced chicken broth
• 1/4 cup (60 mL) almond butter or cashew butter
• 3 lb (1.4 kg) boneless skinless chicken thighs, quartered
• 1 cup (250 mL) sour cream
• 2 Tbsp (30 mL) chopped fresh cilantro
   

PREPARATION

1. In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.
2. Whisk broth with almond butter; pour into slow cooker.
3. Cover and cook on low for 5 hours or for up to 8 hours
4. With immersion blender, purée sauce until smooth.
5. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, about 30 to 40 minutes.
6. Stir in sour cream, sprinkle with cilantro and serve.