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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 447.3
  • Total Fat: 23.6 g
  • Cholesterol: 65.0 mg
  • Sodium: 824.4 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 31.1 g

View full nutritional breakdown of CROCKPOT BUTTER CHICKEN calories by ingredient
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Crockpot Meal Crockpot Meal
Number of Servings: 4


    16 oz Tyson boneless, skinless chicken breast
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    3 clove Garlic
    3 tsp Ginger Paste Gourmet Garden (by BUNNY_SHAWE)
    .5 medium (2-1/2" dia) Onions, raw
    1 serving Red Bell Pepper (one medium pepper)
    2 cup, sliced Zucchini
    14 oz Thai Kitchen Light Coconut Milk
    2 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
    1 can (6 oz) Tomato Paste
    1 tsp Cayenne Pepper (Ground)
    2 tsp Curry powder
    2 tbsp Clubhouse Garam Masala spice (by CIOUID)
    .25 tsp Salt (table) (by CYNDYY1)
    1 tsp Turmeric, ground
    1 tbsp Olive Oil
    .5 cup, halves and whole Cashew Nuts, dry roasted (salt added)


4 hours on high


In a blender add the olive oil, ginger, spices, curry paste, salt, tomato paste, coconut milk, and cashews, and blend until smooth. This may take a couple minutes if you don't have a high speed blender.
Add the chicken and onion to the crockpot.
Pour the sauce over the chicken and onion.
Cook on high for 4 hours or on low for 6 hours. Stirring once or twice during the cooking process.
When ready to serve taste and season with salt and pepper if desired. Serve over rice or with a piece of whole grain naan or pita.

Serving Size: 4 SERVINGS

TAGS:  Poultry |

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