Recipe Exchange: Slow Cooker!

Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)

To help your fellow Avocados in recreating your masterpieces, try to write your recipes as clearly as possible, including ingredients, measurements and instructions. If you’re copying and pasting from another site, please include the link to the source. (If you don’t want to bother with copying and pasting, linking directly to the recipe is good, too.)

archer-pamcrockpot

Today’s theme: Slow Cooker Recipes! Sometimes, in the heat of the summer, you just don’t want to heat up the house by using the oven. Slow cookers make for a nice shortcut around this. Share your favorite recipes to make in a slow cooker (or instant pot if that’s your jam) here.

Chicken Tikka Masala

Source – This is one of my favorites to make in the slow cooker. If I’m setting it before leaving for work, I’ll make the sauce and chop the chicken the night before and refrigerate, before I dump it all in in the morning. It makes a lot and it’s all delicious.

2 lbs chicken, cut into 1½-inch chunks (original calls for breasts – I use thighs)
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves

1 cup half and half (or heavy cream)
2 tablespoons cornstarch
Juice of ½ lemon

Instructions

  • Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) with a large large spatula, making sure that the chicken is well coated. I do this right in the crock pot.
  • Place the two bay leaves on top of the mixture in the slow cooker.
  • Cover and cook for 8 hours on low (or 4 hours on high).
  • When done, in a small bowl combine half and half and cornstarch, and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
  • Finally add lemon juice and gently stir to incorporate.
  • Serve warm with basmati rice and naan on the side.