CROCK POT BUTTER CHICKEN

CROCK POT BUTTER CHICKEN 2 tablespoons butter 1 medium onion, chopped 4 garlic cloves, peeled, thinly sliced 2 teaspoons garam masala 2 teaspoons red curry powder 1/2 teaspoon chili powder 1 teaspoon ground ginger 2 tablespoons whole wheat flour 1 tablespoon olive oil 1 can (14 ounces) coconut milk 1/4 cup tomato paste 1 teaspoon salt 1/4 teaspoon pepper 3 pounds boneless skinless chicken breasts, cut into 1-inch pieces Hot cooked rice Optional: fresh cilantro leaves and naan bread Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, about 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute more. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper. Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine. Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.