Slow Cooker Butter Chicken
A comforting, rich, and flavorful dish made easy with a slow cooker, featuring tender chicken and a creamy sauce that pleases everyone.
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.
Notes
To store, let it cool completely. Place in an airtight container and store in the refrigerator for up to 4 days, or freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating. Tips: Cut the chicken into even pieces for even cooking, increase chili powder for spice, cook longer with the lid off for thicker sauce, and use fresh spices for stronger flavor.