Crockpot Butter Chicken

Ingredients

1½ pounds boneless skinless chicken thighs or breasts

1 small onion finely chopped

4 cloves garlic minced

1 tablespoon fresh or minced ginger

1 can 14–15 oz crushed tomatoes or tomato puree

2 tablespoons olive oil

2 tablespoons butter

¾ cup heavy cream

1½ teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon paprika or mild chili powder

1 teaspoon salt adjust to taste

Instructions

Add onion, garlic, ginger, crushed tomatoes, olive oil, garam masala, cumin, paprika, and salt to the slow cooker. Stir to combine.

Add the chicken and turn to coat evenly in the sauce.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.

Reduce heat to LOW. Stir in butter and heavy cream until the sauce is smooth and creamy.

Let cook for an additional 10–15 minutes to warm through.

Taste and adjust seasoning if needed.