Crock Pot Chicken Masala Slow Cooker Recipe

Crock Pot Chicken Masala Slow Cooker Recipe

Ingredients

• 6 boneless, skinless chicken breast halves, cut into 1 inch pieces (about 32oz)
• ½ large yellow onion, finely diced cloves garlic, minced
• 1 tbsp fresh, finely grated ginger 3 oz tomato puree
• 1 cup cashew creme ½ cup almond milk
• 1 tbsp extra virgin olive oil 1 tbsp lemon juice
• 1 tbsp garam masala
• 1 tbsp ground cumin
• ½ tbsp paprika powder
• 1 tsp Celtic sea salt, or to taste
• ¾ tsp cinnamon powder
• ¾ tsp freshly ground black pepper
• 1-3 tsp cayenne pepper red pepper, sliced in half and seeds removed
• bay leaves
• 1 tbsp arrowroot powder

Method

1. Chopped cilantro, for serving
2. To make the sauce, combine chopped onions, minced garlic, tomato puree, grated ginger, cashew creme, ½ cup almond milk, olive oil, garam masala, lemon juice, cumin, paprika, salt, cinnamon, pepper and cayenne pepper and mix well
3. Add the chicken to the crock pot, and pour over the sauce and stir to ensure the chicken is coated with the sauce
4. Add the bay leaves and the red pepper
5. Cook covered for 6 hours on low
6. Minutes before completion of cooking, whisk a cup of almond milk and arrowroot and pour the mixture into the crock pot and stir
7. Prior to serving, remove the bay leaves and red pepper and top the chicken with cilantro

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