Crock Pot Butter Chicken

Crock Pot (Slow Cooker) Butter Chicken

Crock Pot Butter Chicken

Start to eat time: 4 hours & 6 minutes

What you need:

• 1.5 lbs of boneless, skinless, chicken breasts (2 big breasts)

• 1 tablespoon coconut oil

• 1 onion sliced (not too thinly - just a medium slice)

• 1 tablespoon of minced ginger

• 5 cloves of minced garlic

• 1 & 1/2 tablespoons curry powder

• 1 tablespoon garam masala

• 1 tablespoon chili powder

• 1/2 teaspoon salt

• 1 can of tomato paste (6 oz)

• 1 bag of cauliflower (or one small cauliflower cut up into small pieces!)

• 5 tablespoons of unsalted butter - divided into 4 tbsps & 1 tbsp (cut up into smaller pieces)

• 1/2 cup of full fat coconut milk

• 1/4 - 1/2 cup of greek plain yogurt **(depends on how liquidy or creamy you want your butter chicken! we did 1/2 a cup and next time I would do 1/4!)**

What to do:

1. Put everything (besides the coconut & greek yogurt) in the crock pot on low! Give it a good good stir to combine everything well. My crock pot always runs really hot - so it took me an 3 hours & 45 minutes for the chicken to reach an internal temp over 165 degrees.

2. Once your chicken is done & your cauliflower has soften - take the chicken out & wait about 3-5 minutes until you can cut it up into little cubes without burning your fingers. You can unplug your crockpot at this point!

3. While you’re waiting on the chicken to cool a little bit - pour your full fat coconut milk into the crockpot & stir

4. Then add your greek yogurt - see note above about how much to add - then give a good stir again

5. Add your chicken back to the pot & 1 tbsp of butter & you guessed it stiiiirrr it upp

6. Now, serve with rice, naan or whatever you prefer! We had it with the best coconut rice & it was delish!