Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons vegan buttery spread (use dairy butter if you prefer)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 pounds boneless skinless chicken thighs
  • 8 ounces canned tomato sauce
  • 15 ounces full fat coconut milk
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garam masala
  • 3/4 teaspoon ginger
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • rice for serving

Instruction

  • Place the vegan buttery spread in the slow cooker along with the chopped onion and garlic. Turn the slow cooker on low heat and let the butter melt, and stir the onion and garlic to coat with the butter.
  • Add the chicken, tomato sauce, coconut milk, and all of the spices. Stir.
  • Place the lid on the slow cooker and cook for 6 hours on low, or 4 hours on high.
  • Once the cooking time is up, shred the chicken with a fork, It will be very tender and should fall apart.
  • Serve the butter chicken over cooked Basmati or Jasmine rice.