Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, cut into chunks
- 1 cup unsalted butter
- 1 cup tomato sauce
- 1 cup heavy cream
- 4 garlic cloves, minced
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken chunks into the crockpot.
- In a saucepan, melt butter over medium heat, then add garlic, garam masala, paprika, cumin, salt, and pepper. Cook for 2-3 minutes until fragrant.
- Pour the spice mixture over the chicken in the crockpot.
- Add tomato sauce and stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Stir in heavy cream and cook for an additional 15 minutes.
- Garnish with fresh cilantro before serving and enjoy with rice or naan.
Notes
- You can use chicken breasts instead of thighs, but thighs stay more tender during slow cooking.
- Adjust spice levels to taste for a milder or spicier dish.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg