Slow Cooker (Crockpot) Butter Chicken

• 3 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic, finely chopped
• 3 tablespoons grated ginger
• 1 tablespoon garam masala
• 16-ounce can of tomato paste
• ¾teaspoon kosher salt
• 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
• ½ cup chicken stock
• ¼ cup cilantro leaves, for garnish (optional)
• Cooked basmati or jasmine rice, for serving
• Naan, for serving (optional)

INSTRUCTIONS

1. Step 1

   In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

2. Step 2

   Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4½ to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

NUTRITIONAL INFO:

per serving (6 servings)

522 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 50 grams protein; 816 milligrams sodium