Vibit Doctor

This Crock Pot Cashew Chicken is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no fuss dinner!



In addition to being delicious, this Crock Pot Cashew Chicken is super easy to make! You can have this ready and in the crock pot faster than you can get your kids in the car and drive to the nearest Chinese place for take-out. My family absolutely LOVED this recipe! We served it with some steamed veggies and it was the perfect pairing. You can throw veggies in the crock pot with this dish or you can serve it on the side — whatever is easiest for you!

Crock Pot Cashew Chicken
This Crock Pot Cashew Chicken is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no fuss dinner!
Course: Main Course
Cuisine: Chinese
Servings: 6

INGREDIENTS 

2 lbs chicken breasts boneless skinless , about 4 pieces, cut into smaller pieces
1/4 cup flour all purpose
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove minced
1/2 tsp fresh ginger grated
1/4 tsp red pepper flakes
1/2 cup cashews UNSALTED

INSTRUCTIONS

Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews and stir.
Sumber https://recipes-sonata.blogspot.com/

Need a great new recipe that your kids will be fighting you for the leftovers? Ryder wasn’t about to let me or his daddy get the last of this Crock Pot Steak Soup from Gooseberry Patch’s Everyday Slow Cooker.



However, here lately I have been hitting it out of the park with almost every recipe I make! It has started to become common place for Michael to tell me that I can make a recipe again anytime I want! This Crock Pot Steak Soup made that list as well. Yum!

Crock Pot Steak Soup
Delicious Steak Soup for your slow cooker that the whole family will love!
Prep Time
10 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 40 mins
Course: SoupServings: 6 servings

Ingredients

2.5 lb beef sirloin tip roast cut into cubes
¼ c all-purpose flour
½ t salt
½ t pepper
2 T canola oil
1 oz pkg onion soup mix
4 c beef broth
1 T tomato paste
1 T Worcestershire sauce
2 c uncooked wide egg noodles
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Instructions

Mix together your flour, salt and pepper in a large plastic zipping bag
Add your beef cubes, seal the bag and toss the beef in the flour mixture until well coated
In a large, deep skillet, heat your oil over medium-high heat and add your coated beef
Saute your beef in your skillet until it is brown (about 6 minutes)
Place your browned beef in your crock pot
Sprinkle your soup mix evenly over your beef
In a bowl, use a whisk to combine your broth, tomato paste and Worcestershire sauce
Once combined well, pour over your beef
Cover and cook on low for 8 hours, until beef is tender
Add your noodles and cover and cook for 30 more minutes, until the noodles are tender
Sumber https://recipes-sonata.blogspot.com/

Have Italiano with no muss and no fuss with this Crock Pot Italian Mozzarella Chicken from Gooseberry Patch’s Slow-Cooker Christmas Favorites…a recipe that just so happened to be submitted by fellow blogger, Cindy of Hun…What’s For Dinner?…how cool is that?! It is delizioso!



I love a good recipe that is super simple…don’t you? This Crock Pot Italian Mozzarella Chicken is just that and oh-so good! Not to mention that my house smells fab-u-lous because of this recipe!

Crock Pot Italian Mozzarella Chicken
Super simple Italian Dinner
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Course: Main DishCuisine: AmericanKeyword: Crock Pot Italian Mozzarella ChickenServings:

Ingredients

6 boneless skinless chicken breasts
salt and pepper
3/4 t dried oregano
3/4 t dried basil
3 cloves garlic minced
24 oz jar marinara sauce
1 1/2 c mozzarella cheese
8 oz pkg penne pasta cooked
1/3 c green olives with pimentos chopped
1/4 c grated Parmesan cheese
Get Ingredients Powered by Chicory

Instructions

Sprinkle chicken breasts with seasonings on both sides
Place seasoned chicken breasts in a lightly greased crock pot
Sprinkle garlic evenly on top of the chicken breasts and cover with marinara sauce
Cover and cook on low for 6 hours, chicken should be cooked through and tender
Place chicken breasts on a lightly greased baking sheet and sprinkle with mozzarella cheese, set aside
Add your olives and Parmesan cheese to your sauce in your crock pot, stir and heat through
Place your baking sheet with your chicken in your broiler for 2-3 mins until the cheese is melted and golden (keep a close watch so it doesn't burn)
Pour your sauce over your cooked pasta and mix well
Serve chicken over pasta

Notes

Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Sumber https://recipes-sonata.blogspot.com/

I’ve been asked about a recipe for stuffed bell peppers a lot, so I thought it was high time to share one. This recipe I’m sharing today is my favorite. They’re totally delicious and stuffed with all kinds of good things; beef, Mexican rice, enchilada sauce, cheese…. See, I told you they were yummy. 🙂  But I think the best thing about them is that they’re baked in the crock pot!   



  These stuffed peppers are melt in your mouth good! I served ours with just a simple side salad and it was one of the best dinners I’ve had in awhile. They’re certainly amazing as is, or you could customize your own by using chicken instead of beef, or exclude the meat and add more veggies/rice for a vegetarian version.  I think any way you make them, you will love!

CROCK POT STUFFED BELL PEPPERS

INGREDIENTS

5 bell peppers
1 pound lean ground beef
1 (10 ounce) can red enchilada sauce
1/2 cup diced yellow onion
1 cup cooked Mexican rice
1 cup shredded Colby-jack cheese, divided
salt and pepper, to taste
TOPPINGS
sour cream
salsa
guacamole

INSTRUCTIONS

Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. Dice the tops of each bell pepper. Set aside.
In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
Fill crock pot with one inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 4 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
Serve warm with favorite toppings. Enjoy!

NOTES

Yields: 5 servings
Sumber https://recipes-sonata.blogspot.com/

I never knew how hard it was to become a mother. I didn’t have the respect I should have gave to all the mom’s out there before. I may have shrugged off the “Oh I can’t find a babysitter” or “I would rather spend time with my kids” as an excuse before. Now I get it.



Do you ever go to bed and wonder how on earth you are going to climb out of bed and do it all over again? I do. On a regular basis. That’s right. You may think that I’m all “put together” and “got it going on”, but I’m not.

Crock Pot Swedish Meatballs
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins

Crock Pot Swedish Meatballs Quick and Easy Swedish Meatballs for a busy weeknight!
Course: Dinner
Cuisine: American
Keyword: Crock Pot, Meatballs
Servings: 6 Servings
Calories: 577 kcal

Ingredients

2 1/2 lbs frozen meatballs
10.75 oz can cream of mushroom soup
10.75 oz can golden mushroom soup
14 oz can beef broth
6.96 oz envelope brown gravy mix
1/2 c. water

Instructions

Whisk everything except meatballs together. Place Meatballs in Crock Pot. Pour mixture over meatballs.
Cook on low for 6 hours.
Sumber https://recipes-sonata.blogspot.com/

I bet I can guess – an Instant Pot. They are all the rage right now and with good reason. I’m pretty obsessed with mine! I used it to whip up these pressure cooker carnitas in less than an hour. That’s some sort of miracle if you ask me!



Once the pin has dropped and the pressure has released, you’ll shred the meat and pop it onto a cookie sheet. These crisp up beautifully under the broiler in no time at all.

PRESSURE COOKER CARNITAS
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins

SERVINGS: 6
CALORIES: 1223 KCAL
Pressure cooker carnitas are ready in less than half the time it takes for the traditional stove top version!

INGREDIENTS

1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas about 2 1/2 pounds
1 1/2 cups orange juice
2 tablespoons brown sugar
1 lime
1/2 teaspoon salt
2 tablespoons chopped cilantro

INSTRUCTIONS

Cut the pork shoulder into 2 inch cubes and place in the pot of an electric pressure cooker.
Cover with the orange juice and brown sugar. Close lid and set vent to sealing.
Cook on high pressure for 27 minutes. Let pressure release naturally, about 15 minutes.
Remove the pork from the liquid and shred with two forks.
Place meat on a metal cookie sheet and squeeze lime juice over the top of the meat. Sprinkle with salt.
Place under the broiler until meat is crisp on the edges, about 5 minutes, stirring occasionally.
Sprinkle meat with cilantro and serve as a filling for tacos, in a burrito, or over rice.
Sumber https://recipes-sonata.blogspot.com/

Easy Slow Cooker French Onion Soup Recipe, throw it all in your crock pot and forget about it! Not a lot of prep or ingredients but gourmet taste.



Easy Slow Cooker French Onion Soup recipe for you today! These chilly fall days are perfect for soup, don’t you think? And this French Onion Soup for the most part just involves throwing some ingredients into a slow cooker and it will be ready for dinner.

Easy Slow Cooker French Onion Soup
Easy Slow Cooker French Onion Soup perfect for chilly nights and full of flavor!
 Prep Time 10 minutes
 Cook Time 8 hours
 Total Time 8 hours 10 minutes
 Servings 16 cups

Ingredients

3 pounds yellow onions peeled & thinly sliced
12 cups beef broth
1 cup red wine (or your favorite beer)
2 teaspoons worcestershire sauce
3 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 teaspoon dried ground rosemary
Toppings (optional):
crusty day old bread or croutons
Swiss cheese

Instructions

Place sliced onions into a large slow cooker. Top with beef broth, wine, worcestershire, butter, garlic, and rosemary.
Cook on low 6-8 hours or until onions or soft.
If desired, spoon into panggangan safe bowls and top with bread/croutons and Swiss cheese. Place in warm panggangan to melt cheese.

Notes

SNAPPY TIPS: Be sure you slice your onions thinly so that they cook evenly. The recipes makes a lot but you can easily cut the recipe in half or make a big batch and freeze in small containers.
SNAPPY SUBSTITUTIONS: Instead of wine, you can substitute your favorite beer or omit for an alcohol free version. For a healthier version use low fat cheese or omit the cheese and bread.
Sumber https://recipes-sonata.blogspot.com/

The best Instant Pot chicken noodle soup with chicken breasts recipe takes just 5 minutes to cook and it’s done! Super healthy pressure cooker soup that only needs a few fresh ingredients and great when it is cold outside or you’re not feeling well. Load it up with vegetables and enjoy this for dinner tonight.



We’ve made crockpot chicken soup many times but with the arrival of my new favorite appliance I knew I could make it much faster in my Instant Pot so I gave it a whirl and it worked perfectly the first time around (that doesn’t always happen when I’m experimenting, lol).

Instant Pot Chicken Noodle Soup
Instant Pot chicken noodle soup recipe that is quick to make, needs only a few ingredients and a healthy pressure cooker recipe that is perfect year round.
 Course Soup
 Cuisine American
 Keyword chicken noodle soup, easy, healthy, instant pot, pressure cooker, soup
 Prep Time 10 minutes
 Cook Time 5 minutes
 Total Time 15 minutes
 Servings 5
 Calories 239kcal

Ingredients

2 chicken breasts cubed,, bite size, boneless skinless
2 tbsp olive oil
1/4 tsp salt and pepper optional, more or less, to taste
2 carrots sliced thin
2 stalks celery sliced
1/4 onion diced
48 ounces chicken broth or half chicken and half vegetable broth
2 c egg noodles uncooked
1/4 tsp basil
1/4 tsp oregano

Instructions

Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.
Cook for a bit so chicken gets just a bit cooked on outside and veggies soften just slightly.
Turn IP off and add chicken broth, uncooked noodles, salt, pepper, and spices if desired.
Put lid on IP, close valve and set to manual, pressure, high for 3 minutes.
When it beeps move the pressure valve just slightly to release the pressure clowly. Once steam is released carefully lift lid and enjoy!
Sumber https://recipes-sonata.blogspot.com/

This sweet cinnamon treat is made in your slow cooker and will make your house smell amazing! Slow Cooker Fried Apples, simple to make and a recipe you are going to love.



These Slow Cooker Fried Apples are one of my all time favorite treats. They taste like the ones you get from Cracker Barrel and I absolutely love them! Eat them warm or top them on ice cream. Either way you are going to love this recipe.

Slow Cooker Fried Apples
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins

Course: Dessert, Side Dish
Cuisine: American
Keyword: apple, brown sugar, cinnamon
Servings: 5 servings

Ingredients

3 pounds Apples (peeled and diced)
2 tablespoon Cornstarch
1/4 cup Brown sugar
1/4 cup Sugar
1 teaspoon Ground cinnamon
1 teaspoon Vanilla extract
1/4 cup Butter (melted)
2 teaspoon Lemon juice

Instructions

Turn slow cooker on high heat set for 2 hours.
Add apples to the slow cooker and sprinkle on cornstarch. Mix well until all apples are coated. Next add in sugar, brown sugar, and ground cinnamon and mix again until evenly coated.

Add vanilla extract, melted butter, and lemon juice to the slow cooker and mix once more. Cook covered for 2 hours or until apples are tender.
Sumber https://recipes-sonata.blogspot.com/

I love the idea of Sunday Supper, don't you?  Beautiful spread on the table, family gather around. But the reality of the situation is, Sunday is one of the busiest days of the week for me.  I have to be at church early for worship practice.  I'm usually there till 12:30, 1:00.  By the time I get home I'm in no mood to spend hours in the kitchen cooking.  That's why usually we eat out on Sunday.  But yesterday I decided to try something new.  I decided to try cooking a whole chicken in my crock pot.

Sumber https://recipes-sonata.blogspot.com/

Rustic Chicken Slow Cooker Stew, a hearty dish that the whole family will enjoy. Tender chicken, carrots, potatoes in a thick sauce, the perfect combination.



It’s been a harsh winter here in Michigan, a lot more snow & cold than we are accustomed to in these parts. To combat the extra cold temps, comfort foods have taken a footing in our household. Take this Rustic Chicken Slow Cooker Stew for example; hearty, satisfying and easy-peasy thanks to your good old slow cooker!

Rustic Chicken Slow Cooker Stew
Cook Time: 6 hours, 15 minutes

Yield: 4-5 servings

Rustic Chicken Slow Cooker Stew

***FREEZER MEAL INSTRUCTIONS: Place chicken, seasonings, carrots & onions into gallon-sized freezer bag. Thaw overnight in refrigerator. Dump bag into slow cooker, add potatoes. Cook on low 6 hours. Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high.***

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 medium onion, wedged
2 cups baby carrots
1/2 cup water
1 T. Lawry's Seasoned Salt
2 t parsley flakes
1/2 t ground black pepper
ITEMS THAT DO NOT GET FROZEN:
1.5 lbs red skinned potatoes, halved
3 T cornstarch
1/2 cup milk

Instructions

Place chicken, seasonings & all vegetables into slow cooker. Cook on low 6 hours.
Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high.

Notes

Adapted from: Slow Cooker Country Chicken Stew
Sumber https://recipes-sonata.blogspot.com/

Crock Pot Sloppy Joes! It doesn’t get much easier than a little ground beef, (or turkey!) some spices and ketchup, thrown all in a crock pot and then 4 – 6 hours later – dinner is ready! I love serving mine on a whole wheat bun with a sprinkling of cheese and a side of veggies. YUM!



But really, it doesn’t get much easier than a little ground beef (or turkey!) add in some spices and ketchup, throw it all in a crock pot and then in 4 – 6 hours you have an easy meal! I love serving mine on a whole wheat bun with a little cheese and a side of veggies. YUM! What’s your go-to dinner recipe?

Easy Crock Pot Sloppy Joes

Prep time
15 mins
Cook time
4 hours
Total time
4 hours 15 mins
Recipe type: Dinner
Serves: approx. 6-8 burgers

Ingredients

2 pounds ground beef (or turkey!)
½ cup chopped onion
1 tsp. garlic powder
2 tsp. prepared yellow mustard
1½ cups ketchup
2 Tbsp. light brown sugar
2 tsp. salt
½ tsp. ground black pepper
hamburger buns
cheese, for serving
Instructions
Brown ground beef or turkey in a saucepan.
Add the browned meat and remaining ingredients to slow cooker and cook on low for 4 - 6 hours.
Serve on buns with a sprinkling of cheese and enjoy!

Notes

(adapted from The Happy Housewife)
Sumber https://recipes-sonata.blogspot.com/

This is one of those recipes that remind me of home. It’s not necessarily a dish we had often, but it was a memorable dish when my grandma or mom made it! Occasionally, I make the noodles from scratch like my grandma and mom do … and other times, I just buy them frozen!



Depending on the day, sometimes I like my Beef and Noodles with more broth than other times. Feel free to adjust the liquid to your family’s preference and to your slow cooker. If you like a thicker recipe, use less liquid – and if you like it more like a soup, use more liquid. In my slow cooker, I used the initial can of beef broth mixed with soup mix, soup, and garlic – plus, I later added 8 cups (2 full cartons) of beef broth – which yields what you see in these pictures.

SLOW COOKER BEEF AND NOODLES
   
Prep Time 5 mins   Cook Time 12 hrs  Serves 8-10     ADJUST SERVINGS

Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!

INGREDIENTS

2-3 lb. beef roast
1 can (14 oz.) reduced-sodium beef broth
1 envelope (from a 2.2 oz. box) beefy onion soup mix
1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
3-4 cloves garlic, minced
6-8 cups beef broth or water, more if desired
1 pkg. (24 oz.) frozen home-style egg noodles
Salt and pepper, to taste

INSTRUCTIONS

In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Sumber https://recipes-sonata.blogspot.com/

Crockpot Shredded Chicken – a super easy Crockpot recipe for all purpose shredded chicken!  This chicken is seasoned and slow cooked all day, then ready to use in any of your favorite wraps, tacos, or casseroles.  Or, you can freeze it to use for later!



This tastes just as good as a rotisserie chicken, but, you can make a BIG batch of it right at home and it lasts for up to two months in the freezer!

Easy CrockPot Shredded Chicken
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins

Crockpot Shredded Chicken - a super easy Crockpot recipe for all purpose shredded chicken!  This chicken is seasoned and slow cooked all day, then ready to use in any of your favorite wraps, tacos, or casseroles.  Or, you can freeze it to use for later!

Course: Main Course
Cuisine: American
Servings: 6 Cups
Calories: 120 kcal

Ingredients

3 Pounds Chicken Breasts About 4 Large
1 Cup Chicken Broth
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder

Instructions

Place chicken breasts in bottom of crockpot.  Pour chicken broth and seasonings over chicken.

Cook on low for 6-8 hours or high for 3-4 hours.

Remove chicken from crockpot and shred with two forks.

Use the chicken right away in your favorite recipes.  Or, allow chicken to cool and portion into zip-top bags and freeze for up to two months.

Recipe Notes

NOTE:  For servings on this recipe I labeled it as 6 cups of shredded chicken TOTAL, rather than serving per person.

NOTE:  Cooked/Shredded chicken is good in the refrigerator for 4-5 days, and in the freezer for up to 2 months.  Store in a well sealed zip-top bag.
Sumber https://recipes-sonata.blogspot.com/

Restaurant-quality butter chicken from “The Butter Chicken Lady” in under 30 minutes at home! Join the thousands who have made this very popular Instant Pot Butter Chicken Recipe. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Chicken Recipe that’s family-friendly and ready in 30 minutes.



I hate when people praise their own cooking and recipes–but I’m going to break my own rule because this Instant Pot Butter Chicken recipe is the bomb. This is my most popular recipe ever. Try it for yourself and you’ll see why!

Instant Pot Now and Later Keto Indian Butter Chicken
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Restaurant-quality butter chicken in under 30 minutes at home! Join the thousands who have made this very popular Butter Chicken Recipe that went viral. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.

Course: Main Course
Cuisine: Indian
Keyword: butter chicken recipe, indian butter chicken, instant pot chicken recipe, keto chicken recipe
Dietary Consideration: Gluten-Free, High Fat, High Protein, Keto, Low Carb, Low Sugar, Paleo
Cooking Style: Instant Pot/Pressure Cooker
Ease of Cooking: Pour and Cook, Under 30 Mins
Recipe Type: Chicken, Pressure Cooker
Servings:
4
 servings + sauce
Calories: 300 kcal

Ingredients

1 14- ounce can diced tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

Instructions

Instant Pot instructions
Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

Open up the pot and remove the chicken carefully and set aside
Blend together all the ingredients, preferably using an immersion blender
Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
Take out half the sauce and freeze for later or store in the fridge for 2-3 days
Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
Serve over rice, or zucchini noodles
Using leftover sauce
Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Recipe Notes

If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.

Yes, I know the recipe doesn't call for additional liquid. The chicken and tomatoes release a LOT of liquid. Unless you do something wrong, it will not burn.

Other questions? Check out this FAQ with the most commonly asked questions about this recipe. Please read this before contacting me,  because although I love hearing from you, I've answered most of the questions you will likely have in that FAQ, and you can get a faster answer than by emailing me.
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