Print Recipe

Butter Chicken with Vegetables

Prep Time10 minutes
Cook Time8 hours
Servings: 4

Equipment

  • slow cooker

Ingredients

  • 2 onions, diced
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 2 tbsp fresh ginger, grated
  • 2 tsp chili powder (optional depending on heat level of your chili powder)
  • 1/4 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • 1 28 oz can diced tomatoes
  • 1 cup chicken broth
  • 1/4 cup almond butter
  • 3 lbs boneless, skinless chicken breast, cubed
  • 2 tbsp fresh cilantro, finely chopped
  • 2 potatoes, chopped into 1 inch pieces
  • 1/2 small squash, chopped into 1 inch pieces

Instructions

  • Place potatoes and squash on bottom of crock pot.
  • In a medium bowl, combine onions, garlic, butter, ginger, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.
  • Mix together and add to slow cooker.
  • In a separate small bowl, whisk together the almond butter and chicken broth.
  • Once mixed, pour into the slow cooker slowly, while continually whisking.
  • Add chicken.
  • Cook on low for anywhere from 5 to 8 hours.
  • Remove chicken, potatoes and squash when they are done and reserve the sauce in the crock pot.
  • Using a hand blender, puree the sauce until smooth (do not have to remove the sauce from
    the slow cooker to do this).
  • Sprinkle with fresh coriander before serving.

Notes

Adapted from Paleo Slow Cooker Recipes