Crockpot Butter Chicken

Name: Crockpot Butter Chicken
Yield: 6 servings
Ingredients: 2 lbs boneless skinless chicken thigh (fat trimmed, diced); 1 onion (diced); 1 can coconut milk (14 oz); 1 can tomato sauce (14 oz); 1 can tomato paste (5-6 oz); 4 tbsp garam masala; 4 garlic (minced); 4 tbsp ginger (freshly grated); 2 tbsp curry powder; 1 tbsp red curry paste (heaping, optional); 1 tsp coriander; 1 tsp garlic powder; 1 tbsp cayenne pepper (optional, for spiciness); salt (to taste); pepper (to taste); 2 tbsp butter (cut into pieces); 1 bag frozen cauliflower; 1 cup frozen peas

A cozy dinner recipe perfect for those busy days when you want to throw everything into a pot and have dinner be done!

Yield6 servings

Ingredients

Directions

1
Mix together coconut milk, tomato sauce, tomato paste, spices, garlic, red curry paste and ginger in a bowl.
2
Coat slow cooker with olive oil and add diced onion and diced chicken.
3
Pour over the sauce so it covers everything and add pieces of butter.
4
Cover, cook on high for 4 hours or until sauce is thick and chicken is cooked.
5
Add cauliflower and peas in the last 20 minutes to cook.
6
Once completely done, serve with rice and enjoy.

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