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Slow Cooker Indian Butter Chicken: Creamy Crockpot Dinner

Slow Cooker Creamy Crockpot Chicken Curry

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 1/2 cup plain skyr can substitute with Greek yogurt
  • 1 tbsp garlic minced
  • 1 tbsp fresh ginger grated
  • 1.5 tbsp garam masala ground
  • 1 cup red bell pepper chopped
  • 15 oz canned crushed tomatoes do not drain
  • 3 tbsp unsalted butter cubed
  • 3 cups white rice cooked and kept warm
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp sesame seeds toasted

Instructions
 

  • In a large bowl, whisk together the skyr, minced garlic, grated ginger, and garam masala.
  • Add the chicken pieces to the bowl and toss until completely coated in the skyr mixture.
  • Place the chopped red bell pepper and crushed tomatoes into the base of your slow cooker, stirring briefly to combine.
  • Transfer the coated chicken into the slow cooker, nestling it gently into the tomato and pepper mixture.
  • Cover and cook on LOW for 4 to 5 hours, or until the chicken is cooked through and very tender.
  • During the last 10 minutes of cooking, stir the cubed butter into the sauce until completely melted and well incorporated.
  • Serve the warm stewed chicken curry generously over cooked white rice, garnishing with fresh cilantro and sesame seeds.