Crockpot Chicken Tikka Masala

Erin Jensen - former member of the ward, who recently moved to Nevada   

I first fell in love with curry while serving a mission in Taiwan and my love of curry has only increased over the years. One of my favorite curry dishes is Indian Tikka Masala and one of my favorite kitchen appliances is the crockpot. This recipe combines these two loves and as a busy single mom this is one of my go-to recipes. Even family members that do not like curry have given this recipe positive reviews. Makes 6-8 servings.

First, put the following into the slow cooker:
1 ( 29 oz.) can tomato sauce
1 (14 oz.) can crushed tomatoes
2 lbs. chicken breasts  (Use whole chicken breasts, shred after cooked)
1 small onion, chopped
4 cloves of garlic, minced (using dry is fine too)
2 Tbsp. butter, optional

Second, mix the following spices in a separate bowl. Then add to the slow cooker contents:
1 Tbsp. cumin
1 Tbsp. sugar
2 tsp. paprika
1 tsp. ground ginger
2 Tbsp. curry powder (yellow)  (I usually use the mild spice level)
1/2 tsp. cayenne (Add more or less depending on how spicy you want it)
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. turmeric

*1 cup heavy cream (to add before serving)

Cook 6-8 hours on low, 4-5 on high. Before serving, stir in heavy cream. Serve over rice.