Buttah Chicken~THM-S

By Kathy C.

Ingredients

• 2 1/2 lbs thawed and drained boneless chicken thighs
• 1 (28 oz) can crushed tomatoes
• 4 tsp garam masala
• 1 tsp onion powder
• 2 1/2 tsp mineral salt
• 1 doonk pure stevia extract
• 1/2 tsp cayenne pepper
• 3 Tbsp butter or coconut oil
• 1 large onion, diced or 1 1/2 cups seasoning blend (frozen diced onion, celery, peppers)
• 2 tsp minced garlic
• 1 (24 1/2 oz) can petite diced tomatoes, drained
• 1/2 cup plain 0% Greek yogurt
• 1/4 cup heavy cream
• NOTE: DF if use coconut milk instead of yogurt & cream, and coconut oil instead of butter

Details

Servings 6
Adapted from trimhealthymama.com

Preparation

Step 1

1. Place the chicken thighs in the bottom of the crockpot.
2. Blend the crushed tomatoes with the seasonings and butter, then add to the crockpot.
3. Add the onion, garlic, and the diced tomatoes.
4. Cook on low heat all day or on high heat for 5 to 6 hours.
5. Just before serving, break up the chicken with 2 forks, then mix in the yogurt and cream.

SERVING IDEAS: Serve over your choice of Cauli Rice (p.225) or Not Naughty Rice. Or enjoy over a bed of sauteed spinach or eat just by itself in a bowl!

NOTE: If you are dairy intolerant, you can use a can of full-fat coconut milk instead of the cream and yogurt.

Recipe from Trim Healthy Mama Cookbook (p.49)