SLOW COOKER BUTTER CHICKEN

Skip the take-out and try this super easy, lightened-up creamy butter chicken right in the crockpot!

INGREDIENTS

1 tablespoon olive oil

4 cloves garlic, crushed

1 onion, diced

1 (14-ounce) can light coconut milk

1 (6-ounce) can tomato paste

2 tablespoons whole wheat flour

2 teaspoons garam masala

1 teaspoon curry powder

1/2 teaspoon chili powder, or more, to taste

1/2 teaspoon ginger powder

Kosher salt and freshly ground black pepper, to taste

3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

Heat olive oil in a large cast iron skillet over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.

Place chicken into a 6-qt slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.

Serve immediately, garnished with cilantro, if desired.