Slow Cooker Butter Chicken - Bestrecipe005


  •  2 pounds boneless,
    skinless chicken breasts — about 4 medium breasts
  •  1 tablespoon coconut
  •  1 small yellow onion
    — diced (about 1 cup)
  •  1 tablespoon minced
    fresh ginger
  •  4 cloves minced
    garlic — about 4 teaspoons
  •  1 1/2 tablespoons
    curry powder
  •  1 tablespoon garam
  •  1 1/2 teaspoons chili
  •  3/4 teaspoon kosher
  •  1 (6-ounce) can no
    salt added tomato paste
  •  1 small cauliflower —
    or 1/2 large head, cut into florets (about 4 1/2 cups)
  •  1 (14-ounce) can
    tomato sauce
  •  2 tablespoons unsalted
    butter — cut into small pieces (use coconut oil to make dairy free)
  •  1/2 cup half-and-half
    or full-fat coconut milk — do not use light coconut milk, as it will water down
    the sauce
  •  1/2 cup plain nonfat
    Greek yogurt — or non-dairy yogurt to make dairy free

  •  Prepared brown rice
  •  Quinoa
  •  Naan
  •  Chopped fresh

  1. In a nonstick skillet, heat the coconut oil over medium
    high. Once hot, add the onion and cook until beginning to soften, about 5
    minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and
    tomato paste. Cook until fragrant, about 30 seconds. 
  2. Transfer the onions to a 6-quart or larger slow cooker. Lay
    the chicken on top, then the cauliflower florets, and top with tomato sauce.
    Stir to combine the florets and sauce a bit, leaving the chicken pieces
    undisturbed underneath. The chicken pieces will seem large and a bit in the
    way. Just use a spoon to prod the sauce and florets around a bit so things are
    more evenly coated. Scatter the butter pieces over the top. 
  3. Cover and cook on high for 1 1/2 to 2 1/2 hours or on low
    for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F
    on an instant-read thermometer. The cooking time may vary based on your slow
    cooker, so check early to ensure the chicken does not dry out. When the chicken
    is done, remove it to a cutting board and let cool slightly. 
  4. At this point, the cauliflower is not likely to be tender.
    Give the contents of the slow cooker a big stir to coat the florets with the
    sauce. Recover the slow cooker and cook on HIGH until the florets are
    completely tender, about 30 minutes to 1 hour more. (If your florets are
    already tender, you can skip this step.)
  5. Once the chicken is cool enough to handle safely, cut it
    into bite-size pieces. Return to the slow cooker with the tender florets. Stir
    in the half-and-half. Let cool a few minutes, then stir in the Greek yogurt.
    (Don’t stir in the yogurt right away; if the butter chicken is too hot, it will
    curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh

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