In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes. Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 to 8 hours.
With immersion blender, puree sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.
Stir in sour cream. Serve sprinkled with chopped cilantro.
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 181 (48%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 163.8mg||50 %|
|Sodium 295.7mg||10 %|
|Potassium 658.5mg||17 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.3g|
|Protein 36.4g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 375
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