Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken thighs in the crockpot and season with salt, pepper, garam masala, cumin, and paprika.
- Add diced tomatoes, garlic, and butter to the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stir in heavy cream and cook for an additional 15 minutes.
- Serve hot, garnished with fresh cilantro and steamed rice or naan.
Notes
- You can substitute chicken breasts if preferred.
- Adjust spices to taste for more or less heat.
- This dish pairs well with basmati rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: Indian-inspired
- Diet: Nut-free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg