In the spirit of full disclosure, I made this dish two weeks in a row and we literally ate it every day for lunch. At the end of the second week, Alex and I looked at each other and had to have a serious discussion about whether or not we wanted it again–that’s just how damn good this chili is. I have a feeling it’s going to get us through the fall… and then probably winter, too. It all came about because we went up north a few weeks ago for my sister-in-law’s baby shower, and her sister (who is a vegetarian) brought chili to the potluck. Despite being a former long-time vegetarian myself, I’d never had anything like it before, and absolutely had to try my hand at making a version at home. I regret not getting her recipe, but this turned out absolutely delicious all on its own!

This recipe makes eight servings.

Ingredients:

• 1 can (15oz) black beans, rinsed and drained
• 1 can (15oz) pinto beans, rinsed and drained
• 1 can (15oz) dark red kindey beans, rinsed and drained
• 1 can (15oz) sweet corn, rinsed and drained
• 1 can (15oz) fire roasted diced tomatoes, with liquid
• 2 bell peppers, diced
• 2 cups vegetable stock
• 1.5 cups brown ale beer
• 1 cup uncooked quinoa
• 1/2 cup fresh cilantro leaves
• 1/4 cup light brown brown sugar
• 1/4 cup jalapenos, diced
• 2 tbsp chipotle peppers in adobo, minced
• 2 tbsp salt
• 2 tbsp minced garlic
• 2 tbsp chili powder
• 2 tbsp cumin
• 2 tbsp dried onion
• 1 tbsp paprika
• 1 tbsp oregano
• 1 tbsp basil
• 1/2 tbsp coriander
• 1/2 tbsp cayenne pepper
• 1/2 tbsp chipotle powder
• 1/2 tbsp white pepper
• 1/2 tbsp black pepper
• 1/2 tbsp ground ginger
• 1 tsp cinnamon
• 2 tsp lime juice

Directions:

1. Dice/mince bell peppers, jalapenos, chipotle peppers, and garlic as needed. Rinse and drain all beans and corn.
2. Combine all ingredients except lime juice in slow cooker or crockpot (I used an 8qt Instant Pot) and cook on low for 7 hours or high for 3.5 hours.
3. When ready to serve, stir in lime juice. Serve with shredded pepper jack cheese, additional cilantro, Greek yogurt, crushed tortilla chips, and/or additional lime juice.

This recipe reheats wonderfully in the microwave, and keeps in the fridge for up to a week. In fact, it’s almost tastier the second day, because the flavors have even longer to sit and mingle! Like I mentioned in the forward, I’ve meal-prepped this chili for two weeks in a row, and it’s one of the heartiest and most delicious lunches I’ve made ever!

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Slow Cooker Vegetarian Chili

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 8 servings

Calories 421kcal

Ingredients

• 1 can black beans 15oz, rinsed and drained
• 1 can pinto beans 15oz, rinsed and drained
• 1 can dark red kindey beans 15oz, rinsed and drained
• 1 can sweet corn 15oz, rinsed and drained
• 1 can fire roasted diced tomatoes 15oz, with liquid
• 2 bell peppers diced
• 2 cups vegetable stock
• 1½ cups brown ale beer
• 1 cup quinoa uncooked
• ½ cup fresh cilantro leaves
• ¼ cup light brown brown sugar
• ¼ cup jalapenos diced
• 2 tbsp chipotle peppers in adobo minced
• 2 tbsp salt
• 2 tbsp garlic minced
• 2 tbsp chili powder
• 2 tbsp cumin
• 2 tbsp dried onion
• 1 tbsp paprika
• 1 tbsp oregano
• 1 tbsp basil
• ½ tbsp coriander
• ½ tbsp cayenne pepper
• ½ tbsp chipotle powder
• ½ tbsp white pepper
• ½ tbsp black pepper
• ½ tbsp ground ginger
• 2 tsp lime juice

Instructions

• Dice/mince bell peppers, jalapenos, chipotle peppers, and garlic as needed. Rinse and drain all beans and corn.
• Combine all ingredients except lime juice in slow cooker or crockpot (I used an 8qt Instant Pot) and cook on low for 7 hours or high for 3½ hours.
• When ready to serve, stir in lime juice. Serve with shredded pepper jack cheese, additional cilantro, Greek yogurt, crushed tortilla chips, and/or additional lime juice.

The post Slow Cooker Vegetarian Chili appeared first on I Forgot Salt!.

I’ve technically made versions of this three or four times over the past year, including one Mega Batch (thanks, eight-quart Instant Pot!) for a fifteen-person dinner party. The variation that I’ll be posting below is slightly fancier than what I use for massive quantities, but it still makes enough to feed both of us for a few days eating two tacos each. All in all, this is one of my favorites. 

This recipe makes six servings or twelve tacos.

Ingredients:

• 8 chicken thighs, boneless and skinless
• 2 red bell peppers
• 2 green bell peppers
• 12 oz (about 1 can) chopped tomatoes and green chilis
• 4 oz (about 1 can) chipotle peppers in adobo sauce
• 4 oz (about ½ block) cream cheese
• ½ cup chicken broth
• 1/3 cup light brown sugar
• 4 tbsp fajita seasoning (see my recipe here!)
• ¼ cup cilantro, fresh, divided
• 2 tsp lime juice, divided

Directions:

1. Slice and rinse bell peppers. Set aside. 
2. Add chipotle peppers, adobo sauce, cream cheese, 1/8 cup cilantro, and 1 tsp lime juice into a small food processor or blender. Pulse until a smooth puree has formed. 
3. Add chicken thighs, fajita seasoning, tomatoes and green chilis, chicken broth, brown sugar, and chipotle puree into your Instant Pot. Stir to ensure that chicken is completely coated. 
4. Seal Instant Pot and set to manual/pressure cook for 10 minutes (if using thawed chicken) or 15 minutes (if using frozen chicken). Let naturally release for 5 minutes before flipping the switch to quick release the rest of the pressure.
5. Remove chicken thighs to a bowl and shred.
6. Add bell pepper slices to the remaining liquid left in the Instant Pot and set to manual/pressure cook for 2 minutes. Quick release immediately. 
7. Return shredded chicken to the Instant Pot and stir in the remaining 1/8 cup cilantro and 1 tsp lime juice. Serve on tortillas with cheese, guacamole, creamy jalapeno sauce, and a hot sauce of your choosing. 

This recipe stores well in the fridge for up to a week when its components–the chicken/peppers mix–are separated from the toppings and fixings. It reheats beautifully in the microwave, and the pictures included in this post are actually leftovers that I plated for lunch today!

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Instant Pot Shredded Chipotle Chicken Tacos

Course Main Course

Cuisine Mexican

Servings 12 tacos

Ingredients

• 8 chicken thighs boneless and skinless
• 2 red bell peppers
• 2 green bell peppers
• 12 oz chopped tomatoes and green chilis
• 4 oz chipotle peppers in adobo sauce
• 4 oz cream cheese
• ½ cup chicken broth
• ⅓ cup light brown sugar
• 4 tbsp fajita seasoning
• ¼ cup cilantro fresh, divided
• 2 tsp lime juice divided

Instructions

• Slice and rinse bell peppers. Set aside.
• Add chipotle peppers, adobo sauce, cream cheese, 1/8 cup cilantro, and 1 tsp lime juice into a small food processor or blender. Pulse until a smooth puree has formed.
• Add chicken thighs, fajita seasoning, tomatoes and green chilis, chicken broth, brown sugar, and chipotle puree into your Instant Pot. Stir to ensure that chicken is completely coated.
• Seal Instant Pot and set to manual/pressure cook for 10 minutes (if using thawed chicken) or 15 minutes (if using frozen chicken). Let naturally release for 5 minutes before flipping the switch to quick release the rest of the pressure.
• Remove chicken thighs to a bowl and shred.
• Add bell pepper slices to the remaining liquid left in the Instant Pot and set to manual/pressure cook for 2 minutes. Quick release immediately.
• Return shredded chicken to the Instant Pot and stir in the remaining 1/8 cup cilantro and 1 tsp lime juice. Serve on tortillas with cheese, guacamole, creamy jalapeno sauce, and a hot sauce of your choosing.

The post Instant Pot Shredded Chipotle Chicken Tacos appeared first on I Forgot Salt!.

Well, we did it. We survived the busiest summer ever: I got A’s in all of my night classes (even math!), went on vacation, got engaged, got the flu, and only cooked twice in more than a month. Now that the fall semester has begun and our schedule has evened out, I’ll hopefully have dozens of new recipes to post in the coming months. My goal from now until December is to cook something at least twice a week, but we’ll see how that goes. Anyway, on to the mac and cheese.

This recipe makes four servings. 

Ingredients:

• 4-6 chicken thighs, boneless and skinless
• 4 cups chicken stock
• 16 oz (1lb) penne pasta, dried
• 8 oz (about 1 block) cream cheese
• ¼ cup greek yogurt
• ¾ cup buffalo sauce (I used Sweet Baby Ray’s)
• ½ cup shredded cheddar cheese
• ½ cup shredded colby jack cheese
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne
• ½ tsp salt
• ½ tsp black pepper

Directions:

1. Coat chicken thighs with garlic powder, paprika, cayenne, salt, and black pepper. Set aside.
2. Add stock and pasta to your Instant Pot, taking care to spread the pasta into an even layer. 
3. Slice cream cheese into cubes and add on top of pasta. Do not stir. 
4. Lay seasoned chicken thighs in an even layer on top of the cream cheese and cover with buffalo sauce. Again, do not stir. 
5. Close and seal your Instant Pot, and set to Manual for 10 minutes. Quick release pressure when your pasta has finished cooking. 
6. Remove chicken thighs to a plate and shred gently with two forks. 
7. Return shredded chicken to the Instant Pot and stir in with greek yogurt and shredded cheese, ensuring everything is smooth and combined. 
8. Serve with additional paprika, hot sauce, and shredded cheese as desired. Enjoy!

This recipe reheats well in the microwave, and is hearty enough to keep you full for an entire afternoon. I would recommend bringing a ziplock bag of baby carrots or celery with you as a side dish, though–just to round out your lunch!

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Instant Pot Buffalo Chicken Mac and Cheese

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

• 4-6 chicken thighs boneless and skinless
• 4 cups chicken stock
• 16 oz penne pasta dried
• 8 oz cream cheese
• ¼ cup greek yogurt
• ¾ cup buffalo sauce
• ½ cup colby jack cheese shredded
• ½ cup cheddar cheese shredded
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne
• ½ tsp salt
• ½ tsp black pepper

Instructions

• Coat chicken thighs with garlic powder, paprika, cayenne, salt, and black pepper. Set aside.
• Add stock and pasta to your Instant Pot, taking care to spread the pasta into an even layer.
• Slice cream cheese into cubes and add on top of pasta. Do not stir.
• Lay seasoned chicken thighs in an even layer on top of the cream cheese and cover with buffalo sauce. Again, do not stir.
• Close and seal your Instant Pot, and set to Manual for 10 minutes. Quick release pressure when your pasta has finished cooking.
• Remove chicken thighs to a plate and shred gently with two forks.
• Return shredded chicken to the Instant Pot and stir in with greek yogurt and shredded cheese, ensuring everything is smooth and combined.
• Serve with additional paprika, hot sauce, and shredded cheese as desired. Enjoy!

The post Instant Pot Buffalo Chicken Mac and Cheese appeared first on I Forgot Salt!.

I’ve actually made this twice in the last month, both because I hardly have the time to cook anymore (it’s probably one of the easiest things to meal prep, to be honest), and Alex seemed to really enjoy it. Unfortunately, I only have pictures from the first time I made it, so you’ll have to bear (bare?) with me a little bit–the recipe below might be slightly different from what’s above. I improved on it quite a bit the second time around!

This recipe makes five servings.

Ingredients:

• 2 chicken breasts
• 3-4 chicken thighs
• 3 red (or green) bell peppers
• 1 cup uncooked rice
• 1 ½ cups chicken stock
• 8oz (1 can) corn 
• 8oz (1 can) black beans
• 8oz (1 can) tomatoes and green chilies
• 1 tbsp light oil
• 2 tsp paprika
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp salt
• 1 tsp cayenne
• 1 tsp brown sugar

Directions:

1. Slice chicken and bell peppers into bite-size pieces and add to your Instant Pot.
2. Drain corn and beans, rinse, and add to your Instant Pot. Add tomatoes and green chilies (with liquid!) to your Instant Pot. Add spices and oil. Stir to combine everything.
3. Add uncooked rice on top of the burrito bowl mixture. DO NOT STIR!
4. Add chicken stock over rice.
5. Close the lid of your Instant Pot, making sure the vent it set to “sealing” and put it on “Manual” for 15 minutes. 
6. Let pressure release naturally for about ten minutes before flipping the seal to release the rest. 
7. Stir to combine and let cook slightly before serving. Serve topped with lime juice, lime wedges, cheese, salsa, and additional peppers if desired. 

This recipe keeps great in the fridge for a week, and reheats well in the microwave. It’s very filling, to, so be careful about how much you pack in your lunch containers! You might find that you need less than you expect to keep you going through the day. 

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Instant Pot Chicken Burrito Bowl Meal Prep

Course Main Course

Cuisine Mexican

Servings 4 serving

Ingredients

• 2 chicken breasts
• 3-4 chicken thighs
• 3 bell peppers red or green
• 1 cup rice uncooked
• 1 ½ cups chicken stock
• 8 oz corn (about 1 can)
• 8 oz black beans (about 1 can)
• 8 oz tomatoes and green chilies (about 1 can)
• 1 tbsp light oil
• 2 tsp paprika
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp salt
• 1 tsp cayenne
• 1 tsp light brown sugar

Instructions

• Slice chicken and bell peppers into bite-size pieces and add to your Instant Pot.
• Drain corn and beans, rinse, and add to your Instant Pot. Add tomatoes and green chilies (with liquid!) to your Instant Pot. Add spices and oil. Stir to combine everything.
• Add uncooked rice on top of the burrito bowl mixture. DO NOT STIR!
• Add chicken stock over rice.
• Close the lid of your Instant Pot, making sure the vent it set to “sealing” and put it on “Manual” for 15 minutes.
• Let pressure release naturally for about ten minutes before flipping the seal to release the rest.
• Stir to combine and let cook slightly before serving. Serve topped with lime juice, lime wedges, cheese, salsa, and additional peppers if desired.

The post Instant Pot Chicken Burrito Bowl Meal Prep appeared first on I Forgot Salt!.

In what may be the only time I have ever gone out of my to buy something based on a mailbox coupon booklet, Alex and I trekked out to Kohl’s during one their many sales and snagged an 8-quart Instant Pot for what we thought was a good deal (but may actually be the regular price). Shady business practices aside, I’m hooked. I think we used it every night the two weeks after we got it, and despite a few mishaps (pressure cooking is super weird) we made some really good stuff… that I forgot to photograph. Live and learn–it’s just an excuse to try making shredded chicken tacos, thai panang curry, and barbecue sandwiches again!

This recipe makes six servings.

Ingredients:

• 2 chicken breasts, frozen
• 4 chicken thighs, frozen
• 4 red bell peppers
• 2 cups broccoli
• 1 cup cauliflower
• 2 tsp light oil
• 1 tsp garlic powder
• 1 tsp salt
• 2 tsp white pepper, divided
• 1 cup light brown sugar
• ¾ cup apple cider vinegar
• ½ cup soy sauce
• 2 tbsp mirin
• 2 tbsp lime juice (about 1 lime)
• 2 tsp lime zest (about 1 lime)
• 2 tsp sesame oil
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tsp gochugaru (or red pepper flakes)
• 1 tbsp cornstarch dissolved in 3 tbsp cold water

Directions:

1. Preheat oven to 425F.
2. In a mixing bowl, combine brown sugar, apple cider vinegar, soy sauce, mirin, lime juice, lime zest, sesame oil, minced garlic, minced ginger, gochugaru/red pepper flakes, and 1 tsp white pepper. 
3. Add frozen chicken to your Instant Pot and pour sauce over top. 
4. Close and seal. Set manual/pressure cook timer for 30 minutes. When finished, let the Instant Pot release naturally for at least 15 minutes before moving the latch to “venting”.
5. Meanwhile, roughly chop vegetables (peppers, broccoli, cauliflower) and toss with light oil, garlic powder, salt, and remaining 1 tsp white pepper. 
6. Spread vegetables on a large baking sheet. Bake for 15-20 minutes or until the vegetables have become crunchy and delicious.
7. When your pressure cooker is finished, remove chicken and shred it in a separate bowl, saving as much juice as possible in the Instant Pot. 
8. Add cornstarch/cold water slurry to the sauce mixture left in the Instant Pot and use the Saute feature to boil for 3-5 minutes, or until the sauce has thickened to your desired consistency. 
9. Return shredded chicken to the Instant Pot and combine with roasted red peppers. Toss to coat with thickened sauce. Serve over roasted broccoli and cauliflower, or add all of the vegetables to the sauce and serve over rice. Garnish with sesame seeds.

This recipe keeps great in the fridge for at least three days and reheats well in the microwave!

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Instant Pot Sweet and Sour Chicken

Course Main Course

Cuisine Chinese

Servings 6 servings

Ingredients

• 2 chicken breasts frozen
• 4 chicken thighs frozen
• 4 red bell peppers
• 2 cups broccoli
• 1 cup cauliflower
• 2 tsp light oil
• 1 tsp garlic powder
• 1 tsp salt
• 2 tsp white pepper divided
• 1 cup light brown sugar
• ¾ cup apple cider vinegar
• ½ cup soy sauce
• 2 tbsp mirin
• 2 tbsp lime juice about 1 lime
• 2 tsp lime zest about 1 lime
• 2 tsp sesame oil
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tsp gochugaru/red pepper flakes
• 1 tbsp cornstarch dissolved in 3 tbsp cold water

Instructions

• Preheat oven to 425F.
• In a mixing bowl, combine brown sugar, apple cider vinegar, soy sauce, mirin, lime juice, lime zest, sesame oil, minced garlic, minced ginger, gochugaru/red pepper flakes, and 1 tsp white pepper.
• Add frozen chicken to your Instant Pot and pour sauce over top.
• Close and seal. Set manual/pressure cook timer for 30 minutes. When finished, let the Instant Pot release naturally for at least 15 minutes before moving the latch to “venting”.
• Meanwhile, roughly chop vegetables (peppers, broccoli, cauliflower) and toss with light oil, garlic powder, salt, and remaining 1 tsp white pepper.
• Spread vegetables on a large baking sheet. Bake for 15-20 minutes or until the vegetables have become crunchy and delicious.
• When your pressure cooker is finished, remove chicken and shred it in a separate bowl, saving as much juice as possible in the Instant Pot.
• Add cornstarch/cold water slurry to the sauce mixture left in the Instant Pot and use the Saute feature to boil for 3-5 minutes, or until the sauce has thickened to your desired consistency.
• Return shredded chicken to the Instant Pot and combine with roasted red peppers. Toss to coat with thickened sauce. Serve over roasted broccoli and cauliflower, or add all of the vegetables to the sauce and serve over rice. Garnish with sesame seeds.

The post Instant Pot Sweet and Sour Chicken appeared first on I Forgot Salt!.

I decided to shake things up a little for Monday’s weekly curry night, so I pulled out the Crock-Pot and literally half of the spices in my pantry in pursuit of something that was neither spicy nor Thai. I’m back on a low-carb kick, so instead of making rice I steamed some frozen cauliflower with lime zest as the dinner side dish. Honestly, it was one of the best things I’ve made in a long time, and both Alex and I went back for second later in the night–kept warm by the glorious slow cooker. I might start using it more often, but it was torture enough yesterday smelling the delicious spices all afternoon. 

This recipe makes four servings.

Ingredients:

• 4-6 chicken thighs
• 16 oz (1 can) coconut milk
• 6 oz (1 can) tomato paste
• 8 tbsp (1 stick) butter
• 3-4 tbsp minced garlic
• 1 tbsp light oil
• 2 tsp salt
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp chili powder
• 1 tsp tumeric
• 1 tsp white pepper
• 1 tsp cumin
• 1 tsp dried onion
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp cayenne
• ¼ cup cilantro leaves, chopped

Directions:

1. Combine all ingredients except for the cilantro leaves in a slow cooker and cook on high for 4 hours.
2. Using two forks, shred the cooked chicken breasts. 
3. Add fresh cilantro leaves and stir to combine.
4. Cook on high for an additional 30 minutes to 1 hour. Serve!

This recipe keeps for at least 24 hours in the fridge, but I can’t strictly verify how long it lasts because we ate literally all of it in a single night.

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Slow Cooker Butter Chicken Curry

Course Main Course

Cuisine Indian

Servings 4 servings

Ingredients

• 16 oz coconut milk
• 6 oz tomato paste
• 8 tbsp butter
• 3-4 tbsp garlic minced
• 1 tbsp light oil
• 2 tsp salt
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp chili powder
• 1 tsp tumeric
• 1 tsp white pepper
• 1 tsp cumin
• 1 tsp dried onion
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp cayenne
• ¼ cup cilantro leaves chopped

Instructions

• Combine all ingredients except for the cilantro leaves in a slow cooker and cook on high for 4 hours.
• Using two forks, shred the cooked chicken breasts.
• Add fresh cilantro leaves and stir to combine.
• Cook on high for an additional 30 minutes to 1 hour. Serve!

The post Slow Cooker Butter Chicken Curry appeared first on I Forgot Salt!.

If you know me, you know that I’m a huge fan of curries. They’re incredibly simple to make and they always taste delicious. Although Thai red curry is my absolute favorite, the classic Indian and British butter chicken and chicken tikka masala dishes are tied for a close second. In fact, Monday curry nights at my house actually started with frozen chicken tikka from the grocery store (before I realized how easy all of it is to cook). Originally, my plan for yesterday’s dinner was to make it on the stove like a normal person, but I took a nasty fall in the kitchen Sunday night and had neither the will nor energy to stand in front of a stock pot for two hours when the time for curry came knocking. Instead, I pulled out the slow cooker and sat in a chair while I (quite literally) threw everything together. 

Chicken tikka masala is another great low-carb option for anyone on a health kick this year (as most curries are) clocking in at 7.5 net carbs when served without a starch or side and 9 net carbs when served with ½ cup cauliflower rice.

This recipe makes four to five servings.

Ingredients:

• 3-4 chicken breasts
• 1 can (about 28 oz) crushed tomatoes
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 3 tbsp olive oil
• 2 tbsp garam masala
• 2 tsp cumin
• 2 tsp paprika
• 2 tsp onion powder
• 2 tsp salt
• 1 tsp tumeric
• 1 tsp black pepper
• 1 tsp dried basil
• ¾ tsp cinnamon
• ½ tsp cayenne pepper
• 1 cup heavy cream
• 1 tbsp cornstarch
• 2 tbsp (about 1 lime) lime juice

Directions:

1. Slice chicken breasts into bite size pieces, about 1 inch chunks. 
2. Lightly grease the inside of your crock pot or slow cooker with olive oil.
3. Add chicken, tomatoes, minced garlic, minced ginger, garam masala, cumin, paprika, onion powder, salt, tumeri, black pepper, basil, cinnamon, and cayenne pepper into the slow cooker. Stir to combine.
4. Cook on low for 8 hours or high for 4 hours (I did the latter). 
5. After the timer finishes, add cream and cornstarch to the slow cooker, stir, and cook for an additional 30 minutes. 
6. Add lime juice and stir. Serve over rice or riced cauliflower.

This recipe keeps for up to 3 days in the fridge, and reheats great in the microwave. (In fact, I just ate my leftover portion before writing this!)

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Slow Cooker Chicken Tikka Masala

Course Main Course

Cuisine Indian

Ingredients

• 3-4 chicken breasts
• 1 can crushed tomatoes about 28 oz
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 3 tbsp olive oil
• 2 tbsp garam masala
• 2 tsp cumin
• 2 tsp paprika
• 2 tsp onion powder
• 2 tsp salt
• 1 tsp tumeric
• 1 tsp black pepper
• 1 tsp dried basil
• ¾ tsp cinnamon
• ½ tsp cayenne pepper
• 1 cup heavy cream
• 1 tbsp cornstarch
• 2 tbsp lime juice about 1 lime

Instructions

• Slice chicken breasts into bite size pieces, about 1 inch chunks.
• Lightly grease the inside of your crock pot or slow cooker with olive oil.
• Add chicken, tomatoes, minced garlic, minced ginger, garam masala, cumin, paprika, onion powder, salt, tumeri, black pepper, basil, cinnamon, and cayenne pepper into the slow cooker. Stir to combine.
• Cook on low for 8 hours or high for 4 hours (I did the latter).
• After the timer finishes, add cream and cornstarch to the slow cooker, stir, and cook for an additional 30 minutes.
• Add lime juice and stir. Serve over rice or riced cauliflower.

The post Slow Cooker Chicken Tikka Masala Curry appeared first on I Forgot Salt!.