Crockpot Butter Chicken

ingredients:

2 onions, diced
3 cloves garlic, minced
2 tbsp grated fresh ginger
3 tbsp butter
2 tbsp packed brown sugar, packed
1 tsp chili powder
3/4 tsp each ground coriander and turmeric
1/2 tsp each cinnamon and ground cumin
1/2 tsp each salt and pepper
1 can diced tomatoes
1 cup chicken broth
1/4 cup almond butter or cashew butter
3 lb (1.35 kg) boneless skinless chicken thighs
1 cup sour cream
2 tbsp chopped fresh cilantro

directions:

1. In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.

2. Whisk broth with almond butter; pour into slow cooker.

3. Cover and cook on low for 5 hours or for up to 8 hours.

4. With immersion blender, puree sauce until smooth.

5. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30-40 minutes.

6. Stir in sour cream. Serve sprinkled with cilantro.