Easy Healthier Crockpot Butter Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

1 pound boneless skinless chicken breast (cut into bite size chunks)

1/2 onion (finely minced)

2 tablespoons butter

3 cloves garlic (minced or grated)

1 tablespoon freshly grated ginger

2 teaspoons curry powder

1-2 teaspoons Thai red curry paste

2 tablespoons garam masala

1/2-1 teaspoon turmeric

1 teaspoon cayenne pepper, use less if you are not a spicy person

1/4 teaspoon salt

1 (6 ounce) can tomato paste

1 (14 ounce) can coconut milk

1/2 cup greek yogurt

1/4 cup half and half or heavy cream

cooked white rice (for serving)

Fresh homemade naan (for scooping, a must!)

Directions

In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh [Naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/]

Nutrition

• Serving Size: 4 g
• Calories: 456 kcal
• Total Fat: 23 g
• Saturated Fat: 17 g
• Cholesterol: 62 mg
• Sodium: 463 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 21 g