Butter chicken in the slow cooker

This is a very big call but I’m going to say it, I think this is possibly the best thing I’ve made in the slow cooker since I got it last year. It continues to delight me and I also made a new discovery. No need to chop up meat before you put it in (unless you want chunks) you can just shred it up when it’s done cooking and it’s oh so tender. You can even use frozen meat! Back to the best slow cooker recipe so far. This butter chicken recipe came from another blog Food and Whine (good name huh?!). It’s super simple and you’ll come home to an amazing smelling kitchen.

One pot dinner

Throw everything but the sour cream and nut butter in the slow cooker, turn it on to low and leave it for 6 to 8 hours (I left it 8).

Shred the chicken

When the time is up, take the chicken fillets out and shred them up with a fork. They literally fall apart they’re so tender.

Yum!!!!

Throw them back into the slow cooker and add the sour cream and nut butter. Serve with basmati rice and naan bread (or papadums would probably go quite nicely too). I froze our left overs and had some of them the other night. It was just as delicious as it was fresh from the cooker.

 

In a slow cooker, combine all ingredients up to and including ground pepper. Cook on low for 6-8 hours. Scoop out the chicken and shred it with two forks. Return to pot. Stir in sour cream and nut butter. Serve over hot basmati rice and with naan bread.

 

Butter Chicken in the Slow Cooker

Butter Chicken in the Slow Cooker

Yield: 8

Ingredients

  • 600g (21oz) boneless skinless chicken breasts or thighs
  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp ginger
  • 1 1/2 tsp chili powder
  • 3/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 2 tsp tandoori paste
  • 1 can diced tomatoes
  • 1 can crushed tomatoes (I used two cans of diced - that's all I had)
  • 1 1/2 cups chicken stock
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/3 cup light sour cream
  • 1 tbsp nut butter (cashew/almond/peanut)

Instructions

  1. In a slow cooker, combine all ingredients up to and including ground pepper.
  2. Cook on low for 6-8 hours.
  3. Scoop out the chicken and shred it with two forks. Return to pot. Stir in sour cream and nut butter.
  4. Serve over hot basmati rice and with naan bread.