People seem to love their crockpots.
My crockpot recipes have far more hits than any other recipe I've posted. I don't have all that many on the blog, actually, because I don't think a crockpot is the end all be all of kitchen appliances. It's handy... but your options are pretty limited. And to be honest, pulling out a skillet and tossing together a 15 minute one pot dish is SO much easier!
That said, they do have their place in a busy household like ours! Jason has always worked typical business hours with no "work at home" expectations once he was out of office while I have always done the opposite. He recently changed positions and has joined me on the other side. We haven't' had dinner together yet this week, matter of fact! And those are weeks when crockpots can be handy. Either one of you can toss it in on your way out the door and it's ready for whomever arrives hungry first.
Butter chicken is my favorite Indian dish and while this won't compare to your favorite restaurant version, or even my favorite version, it's darn good. You get the flavors that you love from Indian food without much effort. And, your house will smell AMAZING when you walk in.
I'm always a basmati rice + naan bread girl when it comes to Indian food and this chicken worked great with that. Trader Joe's naan bread is pretty darn good or if you're really adventurous you could make your own (my girl Julie made her own if you want a recipe to use).
Butter chicken is the perfect introductory dish for anyone unfamiliar with Indian food. Not spicy, not weird, and - hello? - there is butter in it!
Thanks to the light coconut milk & Greek yogurt, this is a lighter version of the traditional cream-heavy butter chicken. No guilt!
Crockpot Indian Butter Chicken
2 pounds boneless skinless chicken breasts or thighs
1 medium onion, chopped
6 garlic cloves, chopped
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
2 tablespoons garam masala
1 tablespoon fresh ground ginger
4 tablespoons butter
1 (6 ounce) can tomato paste
2 tablespoons lemon juice
1 (14 ounce) can light coconut milk
1 cup plain nonfat Greek yogurt
Add the chicken, onion, garlic, curry, cayenne, garam masala, and ginger to the crockpot. Over top, add the butter, tomato paste, lemon juice, and coconut milk. Cover and cook on low for 8 hours or high for 4.
Using two forks, shred the chicken and mix well with the sauce. Stir in yogurt 15 minutes before serving. Add salt to taste and serve with hot basmati rice and naan bread.
Source: adapted from Cupcakes & Kale Chips