Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

This recently became a house favorite for us. When we can remember to start it the night before, it is always a crowd pleaser. This yogurt and tomato based sauced is the perfect set it and forget it meal. It is creamy, has a bit of a kick and goes perfectly over rice or quinoa.
Servings 4 people

Ingredients

Marinade:

  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cayenne
  • ¾ teaspoon black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 boneless skinless chicken breasts

Sauce:

  • 1 tablespoon butter
  • 1 glove garlic minced
  • 1 jalapeno pepper finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1 teaspoon salt
  • 1 8- ounce can tomato sauce
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • freshly chopped cilantro to garnish

How To:

Recipe Notes

In a large ziplock bag, add yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken. Do not cut the chicken breasts at this point, leave them whole. Seal the bag and incorporate all the ingredients until well mixed and refrigerate over night. Add garlic, jalapeno and butter to the slow cooker. Remove chicken from bag, leaving as much of the marinade in the bag as possible. Cut chicken into roughly 2 inch pieces and add to the slow cooker. In a small bowl mix tomato sauce, heavy cream, cumin, paprika and salt. Pour mixture all over chicken and cook for 4-5 hours on low. When chicken is cooked thoroughly, mix the corn starch and water in a small bowl. Pour into the slow cooker and place the temperature to high for 20 minutes.Top with cilantro and serve with rice. Enjoy!