Slow Cooker Butter Chicken (Paleo, GF, DF, Whole30)

#slowcooker #paleo #glutenfree #dairyfree #whole30

This healthy butter chicken is one of my favourite recipes as the weather gets cooler. There is nothing better than tucking into a warm bowl of what is the unquestionably most delicious Indian dish that tastes like it can't be anywhere near as healthy as it is.

I absolutely love recreating healthy versions of my favourite foods and this was no exception. I’m so thrilled that this recipe can be gluten free, dairy free, paleo, and whole 30 compliant (you could also very easily make it vegan by subbing the chicken for tofu or young jackfruit) without making any compromises on taste. I promise you’ll end up with a war and filling meal that is rich and savoury.

This is what I like to call a ‘dump-and-go’ recipe, because thats literally the method. Dump all of your ingredients into your slow cooker, and a few hours later you have an amazing meal. This one is a crowd favourite, works well with a busy schedule, and can also be prepped in bulk and frozen or stored for later if you're about that #mealpreplife.

Slow Cooker Butter Chicken

paleo, gluten free, dairy free, whole 30

prep time: 10 MINUTES

cook time: 6-8 HOURS

total time: 6-8 HOURS & 10 MINUTES

INGREDIENTS

• 1.2kgs chicken thigh

• 3 tsp coconut oil

• 4 large cloves garlic, minced

• 1 heaped tsp ginger, minced

• 4 tsp coriander

• 3 tsp cardamom

• 3 tsp cumin

• Pinch salt (to taste)

• Pinch cayenne pepper (to taste)

• 2 x 270mL can coconut milk

• 1 x 270mL coconut cream

• 400mL tomato paste

• 6 medium carrots, cut into half moons

• 6 portions of frozen peas

• Cauliflower and broccoli rice (or quinoa, regular rice, etc.) to serve

INSTRUCTIONS

1. Add coconut oil, coconut milk, coconut cream, minced garlic, minced ginger, coriander, cardamom, cumin, salt, cayenne pepper, and tomato paste to the slow cooker. Adjust spices to taste and add more if required.

2. Stir and add chicken, submerging the chicken thighs in the sauce. Cook on low for 7-8 hours.

3. With 2 hours cooking time remaining, use 2 forks to shred the chicken while it cooks. Add in the carrot.

4. With 30 minutes cooking time remaining, add your frozen peas. Prepare your cauliflower rice (or alternate).

5. Serve and enjoy!