​Slow Cooker Butter Chicken over Cauliflower Rice

After hearing from a couple of good friends that this recipe is their favorite, I'm bringing this one back from when I last posted it in 2016. However, for some reason my sauce looks way darker then it did the last time I made it. The only difference this time around was I used my trusty Instant Pot to saute and slow cook in instead of a crock pot, and I left out the Arrowroot Flour. Which now that I write this out, I am sure that Arrowroot Flour would have lightened up the sauce color for sure. I am getting side tracked though. This meal still turned out delicious! I recommend using a can of full fat coconut milk for the most flavor. Garam Masala and Arrowroot Flour are the only ingredients that you may not have in your pantry already. Garam Masala is just a spice that you can find at most grocery stores. You can even search my site for recipes that use the spice to make sure you put it to good use! The Arrowroot Flour is just a thickening agent, which you can totally omit or swap for another thickening agent if you want. I skipped using it this time since the saute mode on the Instant Pot helps reduce/thicken the sauce up. I love these saucey recipes because I can easily heat up or microwave frozen plain cauliflower rice to pair with this, and be done with meal prep. Super easy, super quick, and super delicious! ​

​Slow Cooker Butter Chicken
Ingredients:

• 1 Tbsp Organic Coconut Oil
• 3 - 4 whole Garlic, crushed
• 1 whole Onion, diced
• 1 3/4 cup Coconut Milk
• 3/4 cup Tomato Paste
• 2 Tbsp Arrowroot Flour
• 2 tsp Garam Masala
• 1 tsp Curry Powder
• 1/2 tsp ground Ginger
• 1/2 tsp Chili Powder, Add more if you like it hotter
• 1 pinch Sea Salt
• 1 pinch Black Pepper
• 2 1/5 lb Skinless Chicken Breast

Directions:

1. Heat coconut oil in a large saucepan on medium high heat
2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have become translucent.
3. Add coconut milk, tomato paste, arrowroot flour, garam masala, curry powder, ginger powder, and chili powder, stirring until well combined and the sauce has started to thicken. Season with salt and pepper.
4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
5. Cover and cook on low heat for 5 hours. Cover and cook on low heat for 5 hours.
6. Serve with coriander and your favorite side.

Original recipe found here