Crock Pot Butter Chicken

By á-2588

Ingredients

• 3 tbsp butter
• 1 400 mL can coconut milk, not low fat
• 1 398mL can tomato sauce
• 1 tsp red cuury paste (I used 3)
• 1 tsp ginger
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp pepper
• pinch salt
• pinch sugar
• 16 boneless, skinless chicken thighs (I used 7 chicken breasts)

Preparation

Step 1

Pour melted butter on bottom of slow cooker. In a medium bowl combine coconut milk, tomato sauce, curry paste, ginger, cumin, paprika, onion powder, pepper, salt and sugar. Pour in cooker. Place chicken in sauce, submerging the chicken as much as possible. Cook on low for a minimum of 6 hours. Cook on high for 1 hour with lid off, stirring occasionally, to thicken sauce. Serve with rice.
NOTE: I cut chicken breasts in large chunks and added to sauce. Also I used about 1 tbsp corn starch with 1/4 cup water to thicken sauce.