Slow Cooker Butter Chicken
If you need a family dinner recipe that will leave everyone scraping their plates clean, introduce your loved ones to Slow Cooker Butter Chicken. A standout recipe that stems from hearty Indian cuisine, this variation will leave you amazed with both the flavors and the simplicity of cooking.
Calories 497 kcal 2 pounds boneless skinless chicken breasts cut into bite-sized pieces 1/2 sweet yellow onion diced 3 teaspoons jarred minced garlic 1 tablespoon red curry paste 2 teaspoons curry powder 1 teaspoon salt 1 teaspoon turmeric 1/2 teaspoon ground ginger 14.5 oz can coconut milk 6 oz can tomato paste 2 tablespoons butter 1/4 cup heavy cream for later 2 cups Basmati Rice
Dice onion and slice chicken into bite-sized pieces
Add all ingredients except cream and rice into slow cooker and stir to combine
Cover and cook on high for 3-4 hours or low for 6-8
Stir in heavy cream and replace cover to let it heat through while you make the rice
Cook rice according to package directions
Serve rice topped with chicken and with a side of naan if desired
Store your leftovers in either the fridge or freezer. Fridge leftovers can store for up to 3 days and freezer portions are good for up to 3 months.
Reheat single portions in either the microwave or over the stove. Allow time to defrost if reheating from frozen.
This is a mild recipe. If you'd like some spice, add cayenne pepper or red pepper flakes. Calories: 497 kcal | Carbohydrates: 47 g | Protein: 30 g | Fat: 21 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 89 mg | Sodium: 627 mg | Potassium: 876 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 856 IU | Vitamin C: 9 mg | Calcium: 52 mg | Iron: 3 mg