Crockpot Chicken Tikka Masala

Recipe From: Kara
Probably our most requested meal. Leave out the crushed red pepper if your kids don't like heat. I've made this as a freezer meal for an exchange and all my friends raved about it! Make sure to eat with naan bread!

Ingredients:

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces

Two 15 oz cans of tomato sauce

2 cloves of garlic, minced

2 tablespoons honey

2 tablespoons curry powder

1 teaspoon crushed red pepper 

1/2 teaspoon onion powder

1/2 teaspoon salt

8oz heavy cream (1 cup or 1/2 pint)

Directions:

Add all ingredients to slow cooker and cook on “low” setting for 4 hours in a 6-quart slow cooker or 8 hours in a 4-quart slow cooker.

To Freeze and Cook Later:

Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.

To your freezer bag add all ingredients.

Remove as much air as possible and seal for up to three months.

When ready to eat, thaw freezer bag overnight in refrigerator or in the morning in water.

Add contents of freezer bag to slow cooker and cook on “low” setting for 4 hours in a 6-quart slow cooker or 8 hours in a 4-quart slow cooker.