Slow-Cooker Butter Chicken

By jeknudson

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 ¼ pounds boneless, skinless chicken thighs, trimmed
• 1 cup chopped yellow onion
• 2 teaspoons grated fresh ginger
• 1 ½ teaspoons grated garlic
• 1 teaspoon garam masala
• 1 teaspoon ground cardamom
• 1 (14 ounce) can light coconut milk
• 1 cup unsalted chicken broth
• 3 tablespoons tomato paste
• 1 ¾ cups water
• 1 cup long-grain brown rice
• ¾ teaspoon kosher salt
• Lime wedges & sliced scallions for garnish

Details

Adapted from eatingwell.com

Preparation

Step 1

1. Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
2. Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.
3. Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.
4. About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
5. Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.