Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions
- Start by seasoning the chicken chunks with salt, pepper, and half of the garam masala. Add a pinch of cumin and paprika if desired. Place the seasoned chicken into the crockpot.
- In a bowl, whisk together tomato sauce, minced garlic, remaining spices, and butter until well combined. Pour this mixture over the chicken in the slow cooker, ensuring all pieces are coated evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken will become tender and infused with the flavorful sauce. About 15 minutes before the end of cooking, stir in the heavy cream or coconut milk for a creamier texture.
- Once cooked, garnish with fresh cilantro if desired. Serve hot over cooked rice or naan bread, optionally pairing with side dishes like fresh spinach and tomato pasta.
Notes
- Use boneless chicken thighs for juicier results, but chicken breasts work well too.
- Add red pepper flakes or cayenne pepper for extra spice if desired.
- Stir in additional coconut milk or cream before serving for extra creaminess.
- Adjust the spices to suit your taste preferences, modifying paprika and garam masala quantities accordingly.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg