Chicken Tikka Masala Soup in the Slow Cooker

Prep Time: 15 mins | Cook Time: 6 ½ hours | Course: Dinner | Servings: 6

Warmly spiced hearty tomato cream soup with shredded chicken and rice make a perfect meal with naan to sop up the goodness. This meal cooks in a slow cooker for added ease to your day. I added some wings so there would be some richness from the bone and skin cooked into the sauce. Pull them out as testers while you shred the chicken and finish the soup. Adjust as much or little jalapeno\spice to your liking.

4 chicken thighs, boneless skinless

3 chicken wings, optional

1 28-oz can tomatoes

28-oz water 

1 cup chicken broth

1 onion, diced

½ -2 jalapenos, sliced

7 cloves garlic

1 tsp fresh ginger, puree or grated

2 tsp garam masala spice

2 tsp cumin

1 tsp turmeric

1 tsp coriander

1 tsp ground black pepper

1 tsp chili powder

1 tsp paprika

1 tsp salt

1 cup heavy cream

1 cup cooked rice

1 green onion, sliced

¼ cup cilantro, chopped

Place chicken thighs and wings into a slow cooker, add tomatoes, fill tomato tin with water and add to the crock, chicken broth, onion, jalapeños, garlic, and all seasonings. Cook on high for 6 hours. Remove chicken from the crock. Shred the thigh meat with 2 forks, or place in a stand mixer and shred with the paddle attachment, (reserve wings for an hors d'oeuvre) ladle the sauce and veggies to a blender and blend until smooth. Return the sauce to the crock and stir in the shredded chicken, cream, and rice. Top with green onion and cilantro just before serving. Great with warm naan bread!

https://denosdiner.com/baked-goods/naan-with-garlic-cilantro-butter