Crockpot Butter Chicken

Crockpot Butter Chicken

from therealfooddietitians.com
290 min
6 servings

Make a favorite takeout dish at home right in your slow cooker! Serve it over cooked rice or steamed cauliflower rice and serve it with fresh cilantro, naan, sesame seeds, and a squeeze of lime for a satisfying dinner every time.

Ingredients

  • 2 medium yellow onions, peeled, cut in half, and sliced (~13 oz)
  • 2 lbs boneless skinless chicken breast, cubed
  • 1 medium red bell pepper, diced
  • 3 medium carrots, diced (5-6 oz)
  • 1 (15-oz) can tomato sauce
  • 1 (6-oz) can tomato paste
  • Juice of ½ lemon
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger (~2-inch piece)
  • 3 tablespoons curry powder
  • 2 teaspoons garam masala
  • ½ teaspoon fine salt
  • 1 tablespoon salted butter, chilled, cut into pieces
  • ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
  • ½ cup half-and-half
  • Optional for serving: cooked white rice or cauliflower rice, naan, chopped fresh cilantro, lime wedges, and/or toasted sesame seeds

Directions

  1. 1

    In the crock of a 6-quart or 8-quart slow cooker, place the sliced onions. 

  2. 2

    Place a large pot or Dutch oven over medium heat. Add 2 teaspoons olive oil to the pot and swirl to coat. 

  3. 3

    Place the onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter into the inner pot of the Instant Pot. Stir until well mixed.