Make Ahead Slow Cooker Butter Chicken Soup (Edit recipe)

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Imagine leaving for work and coming home to the most incredible soup that's ready to serve! This make ahead Butter Chicken Soup is packed with healthy ingredients that the whole family will love!

30 minutes

8 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	331
Fat:	25 g
Carbohydrates:	6 g
Protein:	24 g
Cholesterol:	109 g
Sodium:	686 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 10

Ingredients

1 cup Plain Greek Yogurt
2 Tbsp Lemon Juice
2 tsp Turmeric
4 tsp Garam Masala
.5 tsp Cayenne Pepper
2 tsp Ground Cumin
.5 tsp Garlic Powder
25 oz Tomato Puree (Strained Tomatoes)
4 cups Chicken Bone Broth
3 Tbsp Coconut Sugar
3 tsp Himalayan Pink Salt
2 cups Heavy Cream (Whipping Cream)
1 Cilantro, Handful or 2, Finely Chopped
1.5 lb Chicken Breast

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare this meal the night before.
In a medium sized bowl combine the Greek yogurt, lemon juice, turmeric, garam masala, cayenne pepper, cumin, and garlic powder.
Refrigerate and, marinate the chicken overnight.
Make the soup base. Add the strained tomatoes, bone broth, coconut sugar, and salt to the crockpot. Mix well. Refrigerate until ready to cook.
The following morning add the chicken and any leftover marinade to the crockpot.
Cook on low for 8 hours.
After 7 hours, shred the chicken and add the heavy cream. Cook on low for the remaining hour.
Add the cilantro and serve.
This soup goes great with fresh sourdough or flatbreads.