Slow Cooker Tomato Chicken

It’s warm and filling. The flavor is rich and savory without being overpowering.  It’s a great intro to Indian flavors and it’s bound to become a family favorite.

I make this recipe a LOT. Like, a lot lot. It’s so easy and the leftovers are incredible. I’ve started making a double batch and freeze some for a speedy dinner on crazy nights. In the time it takes me to cook up some rice or veggies, I can have the leftovers thawed and ready to go.

Serves: 4-6 servings

INGREDIENTS

• 1 lb boneless, skinless chicken breast or chicken thighs
• 1 medium onion, diced
• 2 tsp coconut oil
• 4 cloves garlic, finely minced
• 1 tsp fresh ginger, finely minced
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp cardamom
• ½ tsp salt
• ¼-1/2 tsp cayenne pepper (optional)
• 1 (14oz) can coconut milk (full fat, please)
• 1 (6oz) can tomato paste*
• juice of 1 lime
• ¼c Cilantro, or to taste

INSTRUCTIONS

In a medium saute pan, heat coconut oil over medium heat. Add onion and sauté until translucent and fairly tender. Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.

Add chicken to the slow cooker. Pour sauce over everything.

Cook on high heat for 3-4 hours or on low heat for 6-8 hours.

Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with your favorite vegetable, rice, or naan.

*Original recipe called for diced tomatoes. The paste gives it a more smooth, velvety finish.  If you prefer more tomato chunks and not as thick, you may want to add 1 13 oz can of diced tomatoes in the juice to this and perhaps 2 tablespoons of paste to thicken it up.  Play around with it to see how you would prefer to eat it.

Source:  One Lovely Life