Name: Slow Cooker Butter Chicken
Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces; 1 tablespoon coconut oil; 1 medium yellow onion, finely diced; 4 garlic cloves, minced; 2 tablespoons fresh ginger, grated; 2 tablespoons garam masala; 1 tablespoon curry powder; 1 teaspoon ground turmeric; ½ teaspoon cayenne pepper (adjust to taste); 1 teaspoon salt; 1 (6-ounce) can tomato paste; 1 small head cauliflower, cut into florets (about 4 cups); 1 (14-ounce) can tomato sauce; 3 tablespoons unsalted butter, cut into pieces; ½ cup half-and-half; ½ cup plain Greek yogurt (full-fat works best); Fresh cilantro, chopped (for garnish); Cooked basmati rice and naan bread (for serving)

Description

Rich, aromatic Indian-inspired butter chicken made simple in your slow cooker with tender chicken pieces and sneaky cauliflower florets in a velvety tomato cream sauce.

Ingredients

2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
1 tablespoon coconut oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons fresh ginger, grated
2 tablespoons garam masala
1 tablespoon curry powder
1 teaspoon ground turmeric
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1 (6-ounce) can tomato paste
1 small head cauliflower, cut into florets (about 4 cups)
1 (14-ounce) can tomato sauce
3 tablespoons unsalted butter, cut into pieces
½ cup half-and-half
½ cup plain Greek yogurt (full-fat works best)
Fresh cilantro, chopped (for garnish)
Cooked basmati rice and naan bread (for serving)

Instructions

Heat coconut oil in a large skillet over medium heat. Add onions and cook until softened, about 4-5 minutes.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in garam masala, curry powder, turmeric, cayenne, and salt. Cook for 30 seconds until aromatic.
Add tomato paste and cook for 1 minute, stirring constantly.
Transfer aromatic mixture to a 6-quart slow cooker.
Add chicken pieces on top, followed by cauliflower florets.
Pour tomato sauce over everything and scatter butter pieces on top.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken is tender.
15 minutes before serving, stir in half-and-half.
Just before serving, turn off heat and stir in Greek yogurt.
Taste and adjust seasoning if needed.
Serve over basmati rice with warm naan bread and fresh cilantro.

Notes

For dairy-free option: Replace butter with additional coconut oil, and substitute half-and-half and yogurt with full-fat coconut milk.
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
For a thicker sauce, leave the lid off for the last 30 minutes of cooking.