why make this recipe
Slow Cooker Butter Chicken is a comforting dish that’s rich in flavor and easy to prepare. It’s perfect for busy days when you want a home-cooked meal without spending all day in the kitchen. The slow cooker does all the work while you go about your day. Plus, the combination of tender chicken and creamy sauce is sure to please everyone at the table.
how to make Slow Cooker Butter Chicken
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic
- 1 and 1/2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 and 1/2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 small cauliflower, cut into florets
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter
- 1/2 cup half and half or full-fat coconut milk
- 1/2 cup plain nonfat Greek yogurt
- Prepared brown rice, quinoa, or homemade naan
- Chopped fresh cilantro
Directions:
- In a nonstick skillet, heat coconut oil over medium-high heat.
- Add the diced onion and cook until it becomes soft.
- Stir in the minced ginger, garlic, spices, and tomato paste until it becomes fragrant.
- Transfer this mixture to a slow cooker.
- Layer the chicken and cauliflower on top.
- Pour the tomato sauce over the chicken and scatter the butter on top.
- Cook on high for 1.5 to 2.5 hours or on low for 4 to 6 hours until the chicken reaches 165°F.
- Once the chicken is done, stir to coat the cauliflower florets. Cover and cook for an additional 30 minutes to 1 hour until the cauliflower is tender.
- Cut the chicken into bite-size pieces and return it to the slow cooker.
- Stir in the half and half and yogurt. Serve warm over brown rice, quinoa, or naan and top with fresh cilantro.
how to serve Slow Cooker Butter Chicken
Serve Slow Cooker Butter Chicken warm over a bed of brown rice or quinoa. You can also enjoy it with homemade naan bread for dipping. Garnish each serving with chopped fresh cilantro for an extra burst of flavor.
how to store Slow Cooker Butter Chicken
To store Slow Cooker Butter Chicken, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Slow Cooker Butter Chicken
- Make sure to cut the chicken into even pieces to ensure they cook evenly.
- For a spicier dish, you can increase the amount of chili powder or add red pepper flakes.
- If you prefer a thicker sauce, let the butter chicken cook longer with the lid off.
- Use fresh spices for a stronger flavor.
variation
You can easily modify this recipe by adding different vegetables like peas or bell peppers. For a vegetarian option, replace chicken with firm tofu or chickpeas.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts but ensure they are cooked thoroughly. It may take a little longer in the slow cooker.
2. Can I make this dish without dairy?
Yes, you can use full-fat coconut milk instead of half and half and yogurt to keep it dairy-free.
3. How spicy is this recipe?
The spice level can be adjusted to your taste. You can decrease the amount of chili powder for a milder flavor.
Slow Cooker Butter Chicken
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic
- 1.5 tablespoons curry powder
- 1 tablespoon garam masala
- 1.5 teaspoons chili powder
- 0.75 teaspoon kosher salt
- 1 6-ounce can no salt added tomato paste
- 1 small cauliflower, cut into florets
- 1 14-ounce can tomato sauce
- 2 tablespoons unsalted butter
- 0.5 cup half and half or full-fat coconut milk
- 0.5 cup plain nonfat Greek yogurt
- Prepared brown rice, quinoa, or homemade naan For serving
- Chopped fresh cilantro For garnish
Instructions
Preparation
- In a nonstick skillet, heat coconut oil over medium-high heat.
- Add the diced onion and cook until it becomes soft.
- Stir in the minced ginger, garlic, spices, and tomato paste until it becomes fragrant.
- Transfer this mixture to a slow cooker.
- Layer the chicken and cauliflower on top.
- Pour the tomato sauce over the chicken and scatter the butter on top.
Cooking
- Cook on high for 1.5 to 2.5 hours or on low for 4 to 6 hours until the chicken reaches 165°F.
- Once the chicken is done, stir to coat the cauliflower florets. Cover and cook for an additional 30 minutes to 1 hour until the cauliflower is tender.
- Cut the chicken into bite-size pieces and return it to the slow cooker.
- Stir in the half and half and yogurt.
- Serve warm over brown rice, quinoa, or naan and top with fresh cilantro.