Slow cooker Butter Chicken for four

•  1 tsp evoo
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1 lb boneless chicken breast cut into bite-sized pieces
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 cup no-salt-added crushed tomatoes
• 1/2 cup light coconut milk
• 1/2 tsp salt
• 12 cup nonfat yogurt (not Greek)
• fresh cilantro, chopped to top 

1. Heat the evoo in your instant pot and add onion to sautee
2. stir in the garlic, ginger, masala, cumin, coriander, turmeric until fragrant
3. Add chicken, carrots, zucchini, tomatoes, milk and salt
4. Stir 
5. Cover and cook on low for 6-8 hours or high for 3-4 minutes until tender
6. Once cooked, turn off the heat and add the yogurt
7. Divide between four bowls and serve with grain of choice