Slow Cooker Khoresh-E Fesenjan - cooking recipe

Ingredients

1 (3 pound) chicken, skin removed, cut into pieces
1 teaspoon salt
freshly ground black pepper to taste
1/4 cup butter, divided
1 large onion, thinly sliced
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 1/2 cups water
4 cups coarsely ground walnuts
1 1/4 cups pomegranate syrup, or more to taste
1 tablespoon honey
5 threads saffron
2 tablespoons pomegranate seeds, for garnish

Preparation

Rub chicken pieces with salt and pepper. Heat 1 tablespoon butter in a large deep skillet over medium-high heat and brown chicken in batches from all sides, about 5 minutes per batch. Set aside.
Melt remaining 3 tablespoons butter in the same skillet and saute onion until soft and translucent, about 5 minutes. Add garlic, cinnamon, and cardamom and cook for 3 minutes. Add water and bring to a boil. Cook until liquid starts to thicken, 8 to 10 minutes. Add walnuts and cook everything into a thick paste, about 10 minutes. Add chicken pieces, pomegranate syrup, and honey and mix well. Add to a slow cooker and sprinkle with saffron. Cover with a lid.
Cook on Low until chicken is no longer pink at the bone, about 4 hours. Remove chicken from pot and debone. Shred meat with 2 forks and return to the slow cooker. Cook on High uncovered until sauce thickens, about 30 minutes. Season with salt and pepper. Serve sprinkled with pomegranate seeds.