Slow Cooker Butter Chicken
Prep Time
10 min
Cook Time
6-8 hours
Serving Size
4-6 servings
Ingredients
- 1 onion, minced
- 1 Tbsp (15 mL) minced garlic
- 19 oz (540 mL) can crushed tomatoes (or 2 cups of pureed fresh tomatoes)
- 1 tsp (5 mL) garam masala
- 1 tbsp (15 mL) chili powder
- 1/2 tsp (2 mL) tumeric
- 1 tbsp (15 mL) tomato paste
- 1 tsp (5 mL) salt
- 2 tsp (10 mL) sugar
- 4 boneless, skinless chicken breast, cubed
- 2 cups (500 mL) whipping cream
Directions
| 1. | To a 5 quart or larger slow cooker add onion, garlic, crushed tomatoes, garam masala, chili powder, turmeric, tomato paste salt and sugar. Mix until combined. |
| 2. | Add chicken and mix into the sauce. Cook on low heat for 6-8 hours. |
| 2. | Add whipping cream and stir to combine. Continue cooking on low for 15 minutes or until hot. Serve over basmati rice or with naan. |
Tips
- No time to cube the raw chicken breasts? Add the raw chicken breasts whole.
- After cooking for 6-8 hours, remove the chicken breasts from the slow cooker to a cutting board.
- Cut or shred chicken using 2 forks to pull the meat apart.
- Return the chicken to the slow cooker then add the whipping cream. Continue cooking 15 minutes or until hot.
- This sauce is fairly smooth, but if a smoother sauce is preferred, follow the directions above for using whole chicken breasts.
- Before returning the chicken to the pot, use an immersion blender to blend the sauce in the slow cooker.
- Return the chicken and add the whipping cream into the slow cooker and stir to combine.
- Continue cooking 15 minutes or until hot.
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