Watch out people, I got a crock pot and I am becoming obsessed with it.
Honestly, this recipe could not be much easier or more delicious! It came from Real Simple magazine (as many of my recipes do) and it can be found here for your reference. It turned out so good the first time we made it, we immediately made it again the next week. I recommend shredding the chicken and serving it with the frozen Trader Joe's Naan bread :)
1 15-ounce Can Crushed Tomatoes
1 Medium Onion, Chopped
2 Cloves of Garlic, Chopped
2 Tablespoons Tomato Paste
2 Teaspoons Garam Masala (Indian Spice Blend)
Kosher Salt and Black Pepper
1 1/2 Pounds Boneless Skinless Chicken Thighs
1/2 English Cucumber, halved and thinly sliced
1/4 Cup Fresh Cilantro Leaves
1 Tablespoon Lemon Juice
1 Cup Basmati or some other long grain white rice
1/2 Cup Heavy Cream
1) In a 4-6 Quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place the chicken on top of the mixture, cover and cook until the chicken is tender
*7-8 hours on low OR 3-4 hours on high.
2) In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3) Twenty (or thirty) minutes before serving, cook the rice to the packages directions (we used brown rice so we needed a little more time)
4) Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber mixture.
Enjoy your weekend friends!