Crock Pot Butter Chicken for 2

Inspired by Better Homes & Gardens recipe, mine is slightly less spicy, with a little extra ginger (simply because I like it that way!), and reduced to serve 2.

Ingredients

2½ T butter

½ lb boneless chicken thighs (or nearer ¾ lb bone-in)

3 C chopped yellow onion

7 oz diced tomatoes

2 tsp fresh grated ginger

1½ tsp garam masala

1 garlic clove, minced

¼ tsp cumin

¼ tsp turmeric

pinch cayenne pepper

¼ C heavy cream

s&p to taste

Directions

Heat 1 tablespoon butter; brown chicken on both sides (it doesn't have to cook all the way through; it will in the crock pot). Transfer chicken to a 1 qt crock pot. (If you don't have a small one, best to double or tripple the recipe so it won't dry out while cooking in a larger crock pot.)

Sauté chopped onion in the butter until beginning to caramelize. Transfer to slow cooker with chicken. In a small bowl, combined tomatoes (drained if you're using canned tomatoes), grated ginger, garam masala, minced garalic, cumin, turmeric and cayenne. Stir to combine evenly; add to crock pot.

Cover; cook on low 6-8 hours.

Stir in cream and remaining butter. If sauce is too thin, cook, uncovered, until thickened.

Salt & pepper to taste.