This slow cooker dairy-free butter chicken is a lightened-up take on a classic Indian dish. Chicken breasts are cooked to juicy perfection in a creamy coconut milk and tomato sauce that's packed with flavor.
2lbsboneless skinless chicken breastchopped into chunks
115 oz canfull fat coconut milk
115 oz cantomato sauce
1cinnamon stick
2Tablespoonsfresh lemon juice
2cupsthawed frozen or fresh green beansoptional
¼cupchopped cilantro
Instructions
Add oil to a large skillet or saucepan and cook onion and garlic until soft and fragrant, about 5 minutes.
Add fresh ginger, turmeric, garam masala, cumin, chili powder, salt, pepper, cinnamon and cayenne and toss to combine. Cook for another 1-2 minutes. This step can be done in the base of your slow cooker if it allows.
Transfer onion and garlic mixture into your slow cooker. Add chicken, coconut milk, tomato sauce, lemon juice and cinnamon stick to the slow cooker as well.
Cover and cook on high for 3 hours or low for 6 hours. Add green beans when there's about 1 hour left in the cooking process.
Serve butter chicken over cauliflower rice (or regular rice) with fresh cilantro and a wedge of lemon for squeezing.
Notes
Thicker sauce: If you prefer your sauce thicker, whisk together 1 Tablespoon cornstarch or arrowroot powder with 2 Tablespoons water and add it to the slow cooker right before adding the green beans.