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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

This Slow Cooker Butter Chicken recipe is a creamy and flavorful dish made with tender chicken and spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Cooling Time 5 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 346 kcal

Equipment

  • Slow cooker
  • nonstick skillet

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts about 4 medium breasts
  • 1 tablespoon coconut oil
  • 1 small yellow onion diced (about 1 cup)
  • 1 tablespoon minced fresh ginger
  • 4 cloves minced garlic about 4 teaspoons
  • 1.5 tablespoons curry powder
  • 1 tablespoon garam masala
  • 1.5 teaspoons chili powder
  • 0.75 teaspoon kosher salt
  • 1 can (6-ounce) no salt added tomato paste
  • 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
  • 1 can (14-ounce) tomato sauce
  • 2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
  • 0.5 cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
  • 0.5 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

For serving

  • prepared brown rice
  • quinoa
  • Homemade Naan see recipe link
  • chopped fresh cilantro

Instructions
 

  • In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
  • Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. Scatter the butter pieces over the top.
  • Cover and cook on high for 1 ½ to 2 ½ hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. When the chicken is done, remove it to a cutting board and let cool slightly.
  • Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more.
  • Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt.
  • Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat leftovers gently on the stovetop or in the microwave.

Nutrition

Serving: 1servingCalories: 346kcalCarbohydrates: 19gProtein: 39gFat: 13gSaturated Fat: 7gCholesterol: 115mgPotassium: 1466mgFiber: 5gSugar: 10gVitamin A: 1115IUVitamin C: 60.8mgCalcium: 102mgIron: 3mg
Keyword butter chicken, Chicken Recipes, Dinner Recipes, Indian recipes, Slow Cooker Butter Chicken, slow cooker recipes
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