Crockpot butter chicken

3 steps

Prep:15min

Butter chicken in the crockpot with a few substitutions for lower cals.

Updated at: Thu, 26 Sep 2024 16:36:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories392.1 kcal (20%)

Total Fat18.9 g (27%)

Carbs12.7 g (5%)

Sugars6.6 g (7%)

Protein41.4 g (83%)

Sodium1254.7 mg (63%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 15 ouncecan low sodium diced tomatoes

undrained

6cloves garlic

minced

1 tablespoonminced ginger

1 tablespoongaram masala

1 tablespoonzero calorie sweetener

1 teaspoonchili powder

1 teaspoonground tumeric

1 teaspoonground cumin

3 teaspoonkosher salt

coarse salt

1 x 16 ouncelow sodium tomato sauce

can, undrained

2.5 lbsboneless skinless chicken thighs

trimmed of fat and cut into bite sized pieces, chicken breasts can be used as well

4 tablespoonslight vegetable oil spread

½ cupnonfat plain greek yogurt

½ cupheavy cream

Instructions

Step 1

In a food processor or blender, blend together the diced tomatoes, onion, garlic, spices, and sugar until as smooth as possible.

Step 2

Pour mixture into the slow cooker, add the tomato sauce and place chicken pieces and butter in as well. Give it a stir and cook on high for 3-4 hours or on low for 6-8 hours or until chicken is done.

Step 3

Stir in cream and cook for 30 minutes on low to thicken. When adding the yogurt, add about a cup of the heated sauce to the yogurt and mix to allow easy transition and reduce chances of curdling. Serve over white or brown rice and with warm naan. Garnish with fresh cilantro if desired.

Notes

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