Slow Cooker Butter Chicken
Ingredients
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
4
cloves
garlic, minced
-
1
inch
fresh ginger, minced (about 1 tablespoon)
-
1
14.5 oz can
tomato sauce
-
1
teaspoon
garam masala
-
1
teaspoon
ground cumin
-
½
teaspoon
cayenne pepper
-
1.5
pounds
boneless skinless chicken breasts
-
1
teaspoon
fine sea salt, plus more to taste
-
½
cup
coconut cream
-
1
6 oz can
tomato paste (no salt added)
-
to taste
fresh cilantro, for garnish
Instructions
- Heat olive oil in a skillet and sauté onion until soft, about 5 minutes.
- Add garlic and ginger, stirring until fragrant for about 1 minute.
- Transfer the sautéed mixture to the slow cooker.
- Add tomato sauce, garam masala, cumin, and cayenne to the slow cooker and mix well.
- Place chicken breasts on top of the sauce and sprinkle with salt.
- Cover and cook on low for 3 to 6 hours or on high for 1½ to 2½ hours until chicken reaches 165ºF.
- Remove chicken and shred it using two forks.
- Stir in coconut cream and tomato paste into the sauce until thickened.
- Return shredded chicken to the sauce and adjust seasoning as desired.
- Serve warm over rice, garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
231
Total fat
12g
Total carbohydrates
4g
Total protein
25g
Sodium
524mg
Cholesterol
73mg
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