Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into pieces
- 1/2 cup unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Place chicken pieces in the crockpot.
- In a skillet, melt butter over medium heat and sauté onions, garlic, and ginger until fragrant.
- Add spices and cook for 1 minute.
- Pour the spice mixture and diced tomatoes into the crockpot with chicken.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and cook for an additional 15 minutes.
- Serve hot over cooked rice, garnished with fresh cilantro if desired.
Notes
- You can substitute chicken thighs with breasts, but thighs remain more tender.
- Adjust spice levels to taste for a milder or spicier dish.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg