28 SEATTLE CITY LIGHT Easy Slow Cooker Butter Chicken Angie B. Seattle 4lbs bone-in chicken thighs, (about 6) skins removed 3 tbsp butter, melted 3/4 C heavy cream 1 10.5 oz can tomato sauce 2 tbsp tomato paste 1 tbsp fresh grated ginger 1 tbsp minced Serrano pepper 1/2 tsp garam masala 1/2 tsp ground fenugreek 1/2 tsp ground cumin 1/2 tbsp red pepper flakes 1 tsp salt 2 tbsp sugar For serving: Chopped fresh cilantro Cooked basmati rice “This is a quick prep slow cooker recipe that uses bone-in chicken thighs for maximum flavor. Serrano chili and chili flakes can be decreased for the heat sensitive ; ).” Dry chicken with paper towels. Salt and pepper chicken on both sides, nestle in crockpot. Combine rest of ingredients in a bowl, pour on top of chicken. Cook on low for 6 hours. Serve with basmati rice, topped with cilantro. 6 hours in a crockpot