My favourite Indian food made simple in the crockpot. This version is low in fat too!
1 1/2 lbs boneless skinless chicken breasts or thighs
2 tbsp butter
1 medium onion, chopped
2 cloves garlic, crushed
1 tsp ginger
1 1/2 tsp chili powder
3/4 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cumin
2 tsp tandoori paste
1 19 oz can diced tomatoes, drained
1 12 oz can crushed tomatoes
1/2 cup chicken broth
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup light sour cream
1 tbsp nut butter (cashew/almond/peanut)
In a crockpot, combine all ingredients up to and including ground pepper. Cook on low for 6-8 hours. Scoop out the chicken and shred it with two forks. Return to pot. Stir in sour cream and nut butter. Serve over hot basmati rice (optional).
I just threw in some frozen chicken breasts and they cooked perfectly. I like shredding the meat, mostly because it’s easier for the kids to eat that way, so you can skip that step if you want. I served this with a batch of chapati bread and it went really nicely with this dish (I should mention that it’s actually pita bread in the photos, which were taken on a later date). We all gobbled it up, but as usual Cole wasn’t interested. I don’t know why he’s become so anti-dinner lately, but I sure hope it’s a phase that ends soon!
-Recipe adapted from Food Network- Eat, Shrink and Be Merry
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
