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Slow Cooker Indian Butter Chicken with Cauliflower Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Food Processor
  • Microwave-Safe Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons butter, melted
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 large head cauliflower
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chopped onion, minced garlic, grated ginger, tomato sauce, Greek yogurt, melted butter, garam masala, cumin, turmeric, paprika, and salt.
  • Stir the ingredients around the chicken to combine evenly. Cover and cook on low for 6 hours.
  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
  • Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like texture. Microwave the cauliflower rice in a covered bowl for 4 to 5 minutes until tender.
  • Spoon the cauliflower rice into bowls and top with the butter chicken. Sprinkle with chopped cilantro before serving.

Notes

Shred the chicken while it is still hot so it soaks up more sauce. If the sauce seems thick after cooking, stir in a splash of water before serving. Leftovers reheat well in a covered skillet over low heat with a little extra yogurt stirred in to restore creaminess.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Food Processor, Microwave-Safe Bowl