Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup tomato sauce
- 1/2 cup heavy cream or coconut milk
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 tbsp garam masala
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Add chicken pieces to the crockpot.
- In a separate bowl, combine tomato sauce, heavy cream, butter, garlic, and spices.
- Pour sauce mixture over chicken in the crockpot.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Stir well, garnish with cilantro, and serve over cooked rice.
Notes
- You can substitute coconut milk for cream for a dairy-free version.
- Adjust spices to taste for more or less heat.
- Serve with naan or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours low, 3-4 hours high
- Method: Slow Cook
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg