Butter Chicken with Vegetables
cloves garlic, minced
fresh ginger, grated
chili powder (optional depending on heat level of your chili powder)
salt and pepper to taste
28 oz can diced tomatoes
boneless, skinless chicken breast, cubed
fresh cilantro, finely chopped
potatoes, chopped into 1 inch pieces
small squash, chopped into 1 inch pieces
Place potatoes and squash on bottom of crock pot.
In a medium bowl, combine onions, garlic, butter, ginger, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.
Mix together and add to slow cooker.
In a separate small bowl, whisk together the almond butter and chicken broth.
Once mixed, pour into the slow cooker slowly, while continually whisking.
Cook on low for anywhere from 5 to 8 hours.
Remove chicken, potatoes and squash when they are done and reserve the sauce in the crock pot.
Using a hand blender, puree the sauce until smooth (do not have to remove the sauce from
the slow cooker to do this).
Sprinkle with fresh coriander before serving.
Adapted from Paleo Slow Cooker Recipes