Slow Cooker Butter Chicken over Cauliflower & Sweet Potato Rice

Although this one says slow cooker, I threw it in the Instant Pot for 25 minutes instead and it came out great! I simply heated up a few packages of Riced Veggies Cauliflower & Sweet Potato to pair with the chicken, but feel free to pair with your favorite vegetable or rice instead. You can also always throw your favorite vegetable or potato in the food processor and pulse until it's rice like too! To help minimize the time I'm meal prepping though I've been purchasing frozen riced veggies, which stores seem to have a lot more of these days. Anyways, since this meal has plenty of sauce, you can honestly pair with a plain riced vegetable since it will get covered - just my opinion! The original recipe link below says you can just dump all the ingredients in the slow cooker, instead of sauteing the onions and sauce first, so if you're short on time then definitely go with that option. This meal was SO flavorful and I loved every bite. If you are a fan of an Indian-spiced meal then give this one a try! 

Slow Cooker Butter Chicken 
Ingredients:

• 2 lb boneless, skinless chicken breast or chicken thighs
• 1 medium onion, diced
• 1/2 Tbsp coconut oil
• 6 cloves garlic, finely minced
• 1 tsp fresh ginger, finely minced
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp cardamom (can substitute with 1/2 tsp cinnamon and 1/2 tsp nutmeg)
• 1 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1 (14oz) can coconut milk (full fat, please)
• 1 (6oz) can tomato paste
• juice of 1 lime
• 1/4c Cilantro, or to taste

Directions:

1. In a medium saute pan, heat coconut oil over medium heat. Add onion and sauté until translucent and fairly tender. Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.
2. Add chicken to the slow cooker. Pour sauce over everything.
3. Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
4. Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with your favorite vegetable, rice, or naan.

Original recipe found here