Slow Cooker Butter Chicken
Ingredients
The chicken and vegetables
-
2
pounds
boneless, skinless chicken breasts
-
1
small
yellow onion, diced
-
1
tablespoon
minced fresh ginger
-
4
cloves
minced garlic
-
1
small
cauliflower, cut into florets
The sauce
-
1 ½
tablespoons
curry powder
-
1
tablespoon
garam masala
-
1 ½
teaspoons
chili powder
-
¾
teaspoon
kosher salt
-
1
6-ounce can
no salt added tomato paste
-
1
14-ounce can
tomato sauce
-
2
tablespoons
unsalted butter
-
½
cup
half-and-half
-
½
cup
plain nonfat Greek yogurt
For serving
-
as needed
prepared brown rice, quinoa, or naan
-
as needed
chopped fresh cilantro
Instructions
- Heat coconut oil in a nonstick skillet and cook the onion until softened.
- Add ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste; cook until fragrant.
- Transfer the mixture to a slow cooker and layer the chicken, cauliflower, and tomato sauce on top.
- Cover and cook on high for 1 ½ to 2 ½ hours or on low for 4 to 6 hours until chicken is cooked through.
- Remove chicken, stir the contents to coat cauliflower, and cook on high until florets are tender.
- Cut chicken into bite-size pieces, return to the slow cooker, and stir in half-and-half and yogurt.
Nutrition Facts (estimated)
Servings
6 servings
Calories
346
Total fat
13g
Total carbohydrates
19g
Total protein
39g
Sodium
20mg
Cholesterol
115mg
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