Crock Pot Tomato Chicken Tikka
Ingredients
- 1 pound boneless skinless chicken breasts or thighs (can be frozen or thawed)
- 1 small onion diced
- 4 cloves minced garlic
- 15 ounces canned tomatoes crushed with your hands if whole
- ⅓ cup Indian curry paste any brand you prefer (just the paste, not the sauce that comes from the same brands)
- ½ cup tomato juice or sauce
- 1 tablespoon cornstarch
- ¼ cup heavy cream
- white rice or naan if desired, for serving
Instructions
- Place the chicken, onion, garlic, tomato products, and curry paste in a slow cooker. Cook for 4 hours on High or 8 hours on Low. 30 minutes before serving, combine the cornstarch with the heavy cream until totally dissolved. Pour into the slow cooker, and turn to high for the final 30 minutes of cooking to thicken the sauce.
- If you'd like, use forks to shred the chicken, or leave it whole.
- Serve as desired with rice or naan.
Nutrition
Serving: 4g
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