Slow Cooker Butter Chicken

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 and cut into pieces
  • ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
  • ½ cup half-and-half

Directions

  1. In the bottom of a 6-quart or 8-quart slow cooker, place and layer the sliced onions.
  2. In a large bowl, combine the boneless chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss until well combined.
  3. Add the saucy chicken mixture to the slow cooker over top of the sliced onions.
  4. Dot the pieces of butter over the top of the marinated chicken mixture.
  5. Place the lid on the slow cooker and cook on high for 4 ½ hours or on low for 6 ½ hours.
  6. After the time is up, remove the lid, stir all ingredients until well combined, and turn off the slow cooker.
  7. When the liquid stops simmering and steaming (after about 5-10 minutes), stir in the yogurt and the half-and-half. If you stir in the yogurt and half-and-half before letting the mixture cool down a little, it could curdle.
  8. Serve over hot cooked rice or cauliflower rice, and/or with naan bread, and garnish with chopped fresh cilantro and toasted sesame seeds.

Notes

Original recipe from The Real Food Dietitians.