Chew on This | Slow Cooker Butter Chicken

A new school year has begun. We are waltzing into a second week of changed routines and schedule juggling. And even though this summer flew by faster than we would care to acknowledge, we all seemed ready for the change. 

Could we have used another two or three weeks of summer vacation? Yes. Yes, absolutely. A million times, yes. But reality states that my babies must stretch their noggins in a school-ish way versus a summer experience way. Dang it. 

So, we're all making adjustments. And keeping things delicious and timely in the kitchen makes for a smoother transition. This Slow Cooker Butter Chicken will keep us delightfully fed and on task. I must admit, I wasn't quite sure that this recipe would be enjoyed by all that live under our roof. Surprise, surprise. Each and every one of us agreed that this meal could have a spot on the dinner menu rotation. Good news for me!

Cares

Here's our recipe:

Slow Cooker Butter Chicken

14 ounces (1 can) coconut milk

1 C plain Greek yogurt

6 ounces ( 1 can) tomato paste

1 t curry paste

4 cloves garlic, minced

1/2 t ginger powder

2 t curry powder

2 T garam marsala

1 t cayenne pepper

1/2 t cardamon 

1 t salt

4 boneless, skinless chicken breasts, cut into bite sized pieces

1 medium onion, finely diced

4 T butter

cilantro

rice

Naan bread

In a bowl, thoroughly mix together your coconut milk, yogurt, tomato paste, curry paste, garlic, ginger, curry powder, garam marsala, cayenne, cardamon, and salt.

Generously spray the slow cooker insert with cooking spray. Add in your onions and chicken pieces. Pour your coconut milk mixture over the chicken and dot the top with your butter.

Place the slower cooker on high for 3 1/2-4 hours (or on low for 6-7 hours). Stir occasionally while chicken is cooking. Serve over rice, sprinkled with cilantro (and extra salt, to your taste), and a side of Naan. Enjoy!