Description
Tender slow-cooked chicken, onions, carrots, and red bell pepper simmer in a warmly spiced tomato sauce before Greek yogurt and half-and-half create a creamy finish.
Ingredients
Scale
- 2 medium yellow onions, peeled, halved, and sliced
- 2 pounds boneless, skinless chicken breasts, cut into cubes
- 1 medium red bell pepper, diced
- 3 medium carrots, diced
- 1 can tomato sauce, 15 ounces
- 1 can tomato paste, 6 ounces
- Juice of 1/2 lemon
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- 1/2 teaspoon fine salt
- 1 tablespoon salted butter, chilled and cut into pieces
- 1/2 cup plain Greek yogurt or plain skyr
- 1/2 cup half-and-half
- Cooked white rice or cauliflower rice, optional for serving
- Warm naan, optional for serving
- Chopped fresh cilantro, optional for garnish
- Lime wedges, optional for serving
- Toasted sesame seeds, optional for garnish
Instructions
- Spread the sliced onions across the bottom of a 6-quart or 8-quart slow cooker.
- Combine the chicken, red bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt in a large bowl.
- Toss until the chicken and vegetables are evenly coated with the sauce and spices.
- Spoon the chicken mixture over the onions in the slow cooker.
- Scatter the chilled butter pieces over the top.
- Cover and cook on high for 4 hours and 30 minutes or on low for 6 hours and 30 minutes.
- Check that the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the lid, stir well, turn off the slow cooker, and let the mixture cool for 5 to 10 minutes.
- Stir in the Greek yogurt or skyr and half-and-half until the sauce looks creamy and smooth.
- Serve over hot rice or cauliflower rice with naan, cilantro, lime wedges, and toasted sesame seeds.
Notes
- Let the sauce stop bubbling before adding the yogurt and half-and-half to reduce the chance of curdling.
- Cut the chicken into evenly sized pieces so it cooks consistently.
- For a dairy-free variation, use plant-based butter, plain coconut yogurt, and full-fat coconut milk.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooled leftovers for up to 3 months and thaw overnight before reheating gently.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 298
- Sugar: 13
- Sodium: 415
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 4
- Protein: 38
- Cholesterol: 99