Slow Cooker Butter Chicken
4

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Slow Cooker Butter Chicken

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 310 MINS

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Directions

Step one
Heat coconut oil in large skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Reduce heat to medium and stir in ginger and garlic, cooking until aromatic, about 2 minutes. Stir in garam masala, turmeric, cumin, cayenne, salt and tomato paste. Stir and cook for an additional 2 to 3 minutes, until heated through. Whisk in chicken stock until combined.
Step two
Cut chicken into 1-inch chunks. Place chicken in slow-cooker and add tomato mixture, stirring to coat. Scatter butter over chicken, cover and cook on low 4 to 5 hours, until chicken is cooked through and reaches internal temperature of 170°F.
Step three
Stir in half-and-half, lime zest and juice. Garnish with cilantro and serve over rice and/or with grilled naan.

Ingredients

2 lbs. ROXY™ Organic Boneless Skinless Chicken Thighs
1 tbsp. coconut oil
1 medium yellow onion, diced
1 1-inch knob ginger, peeled and minced
3 cloves garlic, minced
1 tbsp. garam masala
1 tsp. ground turmeric
1 tsp. cumin
1/4 tsp. cayenne pepper
1 tsp. kosher salt
1 can (6-ounce) tomato paste
1/2 cup low-sodium chicken stock
2 tbsp. unsalted butter, cut into 8 cubes
1/2 cup half-and-half
1 tsp. lime zest
1 tbsp. fresh lime juice
  Fresh cilantro, for garnish
  Cooked basmati rice, for serving
  Grilled naan, for serving

Directions

Step one
Heat coconut oil in large skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Reduce heat to medium and stir in ginger and garlic, cooking until aromatic, about 2 minutes. Stir in garam masala, turmeric, cumin, cayenne, salt and tomato paste. Stir and cook for an additional 2 to 3 minutes, until heated through. Whisk in chicken stock until combined.
Step two
Cut chicken into 1-inch chunks. Place chicken in slow-cooker and add tomato mixture, stirring to coat. Scatter butter over chicken, cover and cook on low 4 to 5 hours, until chicken is cooked through and reaches internal temperature of 170°F.
Step three
Stir in half-and-half, lime zest and juice. Garnish with cilantro and serve over rice and/or with grilled naan.