Crock Pot Butter Chicken and Lentils

Crock Pot Butter Chicken and Lentils

Ingredients: Makes 6 servings

• 1.5 lbs chicken breast, cubed

• 1 (15 oz) jar butter chicken sauce (I used Patak’s brand)

• 1/3-1/2 cup heavy whipping cream

• 1¼ cups red lentils

• ½ yellow onion, chopped

• 3 cloves garlic, finely minced

• 1-2 cups water

• 5 pieces of naan

• Seasoning (optional/to taste): garlic powder, onion powder, paprika, curry powder, turmeric, salt, and pepper

• Cilantro (garnish)

Instructions:

1. In a greased crock pot, add ¾ of the butter chicken sauce (save the rest), onion, garlic, lentils, and water. Start with 1 cup of water and add more if needed, just until lentils are submerged. Stir and adjust to taste with additional seasoning before adding the chicken

2. Once mixture is to your liking, add the cubed chicken. Stir to ensure ingredients are well combined. Cook on high for 4 hours or low for 6 hours. Check every 30–60 minutes and add water if the mixture becomes too dry. Ensure chicken reaches a minimum internal temperature of 165°F before turning off the crock pot

3. Once done, add the heavy whipping cream and stir until well combined. Season to taste with salt and pepper if needed.

4. Divide mixture evenly between 5–6 containers and store in the fridge until ready to eat.

5. Once ready to eat, heat up the butter chicken in the microwave and warm up naan on the stove (bonus: add a little butter, garlic powder, and fresh cilantro to naan).

   1. Note: if the mixture becomes too dry or thick after microwaving, add a little of the remaining butter chicken sauce.

6. Serve with warm naan and top with fresh cilantro.

Enjoy!

Macros (not counting naan): 458 kcal, 44 g/pro, 31 g/carbs, 17 g/fat, 5 g/fiber