JULIE'S CROCKPOT KORMA
Source: Julesong
Servings: 4

1 1/2 lbs chicken thighs or 2 cups cubed chicken or turkey breast, skinless and boneless
1 cup uncooked white rice
3 cups water
3 teaspoons chicken bouillon powder
2 tablespoons dried onion flakes
8 ounces sliced mushrooms (optional)
4 tablespoons smooth cashew butter (warmed in microwave to soften)
1/8 teaspoon cayenne, to taste
3 teaspoons turmeric
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground coriander
2 teaspoons ground cumin
3 teaspoons ground cardamom
1 (13 1/2 ounce) can coconut milk
1/2 cup half-and-half

Stir together all ingredients except for the coconut milk and half and half in the crockpot.

Cook on high for 4 to 6 hours or until rice is tender, stirring well every couple of hours.

30 minutes before serving add in the coconut milk and the half and half, stir well, and let cook for another 30 minutes (you can add more half/half or chicken broth if the mixture needs more liquid).

You can also add cauliflower pieces into the recipe to stretch it and it tastes great!

Note: I recommend using a type of rice that stands up well to slow-cooking, such as Uncle Ben's; Thai rice, for instance, will turn into mush if it slow cooks for too long.