This is Pillsbury cost saving crockpot recipe made with butter, chicken and heavy cream cooked to perfection for 3.5 hours and served with your favorite rice. Add a side salad and a beverage and there’s dinner for a family of 4. Total Time: 4 hours 20 minutes.
1/4 cup butter
20oz skinless boneless chicken thighs or 4 chicken breasts, cut into 2” pieces
1/2 cup onion, chopped
2 cloves garlic, finely chopped
2 tablespoons garam masala
1/4 cup tomato paste (from 6oz can)
3/4 teaspoon salt
1/2 cup chicken broth
1/2 cup heavy whipping cream
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken, onion and garlic; cook 8 to 10 minutes, turning once, until browned. Spoon chicken mixture into slow cooker.
Stir in remaining ingredients except whipping cream until well blended. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F).
Stir in whipping cream. Cover; cook about 30 minutes longer or until slightly thickened. Serve over rice. Garnish with cilantro leaves (optional). Yum Yum!