Slow Cooker Butter Chicken with Vegetables

•  1 tsp EVOO
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tbsp fresh grated ginger
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 lb boneless, skinless chicken breast cut into bite-sized cubes
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 cup no salt added crushed tomatoes
• 1/2 cup light coconut milk
• 1/2 cup plain Nonfat Greek yogurt
• salt to taste
• 2 cups cooked brown rice

1. In a large skillet, heat olive oil over medium heat. 
2. Add onion and sauté for 3–4 minutes until softened. 
3. Stir in garlic, ginger, garam masala, cumin, coriander, turmeric, and cayenne pepper. 
4. Cook for 1 minute until fragrant.
5. Transfer the onion mixture to the slow cooker. 
6. Add chicken, carrots, zucchini, crushed tomatoes, coconut milk, and salt. 
7. Stir to combine.
8. Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and fully cooked.
9. Once the chicken is cooked, stir in Greek yogurt to create a creamy sauce.
10. Divide the cooked brown rice among 4 bowls or plates. 
11. Spoon the butter chicken and vegetables over the rice. Garnish with fresh cilantro.