Step 1

Combine all ingredients in a 6 quart slow cooker.

Step 2

Cook on low for 5 hours or high for 3 hours.

Step 3

Just before serving, stir in the almond flour, lemon juice, and adjust salt to taste.

Step 4

Combine all ingredients in a gallon-sized freezer bag, 1.5 L reusable silicone freezer bag, or storage container.

Step 5

Squeeze out as much air as possible and freeze for up to 3 months.

Step 6

Thaw completely before cooking as directed above.

Step 7

Portion out the butter chicken with rice (or quinoa) and steamed vegetables into freezer-safe meal prep containers.

Step 8

Cool completely, then freeze for up to 3 months.

Step 9

Thaw completely before reheating in the microwave until steaming hot.