Slow Cooker Butter Chicken

*Plan ahead... needs to marinate

Marinade:
1 c. plain yogurt
1 Tbsp. lemon juice
2 tsp. cumin
1 tsp. cinnamon
3/4 tsp. black pepper
1 tsp. ground ginger
1 tsp. salt

Chicken:
3 whole boneless skinless chicken breasts

Sauce:
2 Tbsp. butter, melted
2 cloves garlic, minced
1 jalapeño pepper, de-seeded and finely chopped
2 tsp. paprika
1 tsp. cumin
1 tsp. Garam Masala
1 tsp sugar
1/2 tsp. salt (or to taste)
1/4 tsp. chili powder
8 oz. can tomato sauce
1 c. heavy cream
2 Tbsp. cornstarch
1 Tbsp. water
2 drops red food coloring
2 drops yellow food coloring

Basmati rice, cooked

Combine marinade ingredients and chicken in a gallon Ziploc bag. Knead with hands until thoroughly mixed. Refrigerate to marinate overnight.

The next day, preheat the oven to 450° F.

Line a baking sheet (with raised edges) with parchment paper.

Remove chicken from marinade, shaking off and discarding the excess marinade.

Arrange chicken breasts on baking sheet, and bake at 450° for 10 minutes. (Chicken will be not fully cooked.)

Plug in crock pot, and set to low heat. Add melted butter, garlic, and jalapeño, covering the bottom of the pot.

Cut chicken into 1" cubes and add to crock pot. Do not stir.

In a small mixing bowl, combine paprika, cumin, garam masala, sugar, salt, chili powder, tomato sauce and heavy cream. Stir to combine, then pour mixture over the chicken.

Place lid on crock pot and leave at low for 3 hours.

After 3 hours are up, combine corn starch, water, and food coloring in a small bowl. Vigorously mix and add to crock pot, stirring everything together before the corn starch can settle out of the water.

Set crock pot to high, then re-cover and cook for 20 more minutes.

Serve hot over basmati rice.

 
 

Mini Sloppy Joes

1 lb. ground beef
half of a large onion, chopped
8 oz. tomato sauce
1/3 c. ketchup
1 Tbsp. brown sugar
1 tsp. dry mustard
salt and pepper
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 baguette, cut into about 25 slices
Parmesan, shredded
Provolone, grated

Preheat oven to Broil.

In a large saucepan, over medium heat, combine the beef and onion. Cook until meat is mostly browned, then drain well.

In a small bowl, whisk together the tomato sauce, ketchup, brown sugar, dry mustard, salt and pepper, vinegar, and Worcestershire sauce.

Pour the sauce ingredients over the drained beef, then stir to coat evenly. Cover and simmer 20 minutes, stirring occasionally.

Line your baguette slices onto one or two baking sheets. Put about a Tbsp or two of the beef sauce onto the top of each bread slice. Sprinkle each slice with Parmesan, then cover the top in Provolone.

Broil for 2 minutes.

Let cool a minute or two before enjoying.