Slow cooker Indian chicken

Slow cooking is a convenient way to have a hot meal ready at the end of the day. The advancement of slow cookers is amazing. There are slow cookers with inserts that allow you to brown the meat in it which means you have one fewer pan to wash. For college students I like the slow cooker that has Low, High, and Warm settings with buttons for 2, 4, 6, or 8 hours. Put the ingredients into the slow cooker when you leave for class and set the timer. After the selected time is up the slow cooker will switch to warm. This particular recipe is inspired by a recipe from Williams-Sonoma. Note: if you make this recipe often make a second or third package of spices to be used the next time.

  
    Recipe serves
    Active time
    Total time
  

    5 - 6 people
    10m
    4h
  

  
    Ingredients
  
    1 tablespoon onion powder
  
    1 tablespoon ground coriander
  
    1 teaspoon garlic powder
  
    1 teaspoon ginger powder
  
    1 teaspoon ground cinnamon
  
    1 teaspoon ground turmeric
  
    1 teaspoon sugar
  
    1 teaspoon salt
  
    1/2 teaspoon cayenne pepper
  
    1/2 teaspoon ground cumin
  
    1/2 teaspoon pepper
  
    2 1/2 pounds chicken breasts, cut into 4x1-inch strips
  
    2 cups tomato purée
  
    1 cup water
  
    1/3- 1/2 cup creamy peanut butter

  
    Special equipment needed
  
    Large slow cooker

  
    Instructions
  
    • Combine all the spices in a bowl. Mix well.
  
    • Put the chicken strips into the bottom of the slow cooker. Pour the spices over and mix well.
  
    • Add the tomato sauce and water. Mix thoroughly.
  
    • Cook 2 hours on high heat or 4 hours on low heat.
  
    • Test the chicken to see that it is completely cooked. When it is take some of the sauce out of the slow cooker and put it in a bowl. Add the peanut butter. Stir to distribute the peanut butter. Pour this over the chicken. Stir and cook on high for 10 - 15 minutes.

  
    Variations
  
    • Instead of all the spicees use a premixed curry powder. I would start with 2 - 3  tablespoons depending on how flavorful you want your sauce.

  
    Storage
  
    • This can be made ahead and stored covered in the refrigerator for 3 - 4 days. Reheat before serving.

Comments on this recipe?