Description
This Slow Cooker Butter Chicken recipe offers a rich and flavorful Indian-inspired dish made effortlessly in a slow cooker. Tender chicken breasts are simmered with fragrant spices, tomato sauce, and creamy elements like butter, half-and-half, and yogurt, producing a comforting, aromatic meal perfect for serving over brown rice, quinoa, or naan. The use of a slow cooker ensures a hands-off cooking experience while enhancing the depth of flavors.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
- 1 small yellow onion, diced (about 1 cup)
Spices and Flavorings
- 1 tablespoon coconut oil
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons chili powder
- ¾ teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 (14-ounce) can tomato sauce
Dairy and Creamy Elements
- 2 tablespoons unsalted butter, cut into small pieces (substitute coconut oil for dairy-free)
- ½ cup half-and-half or full-fat coconut milk (do not use light coconut milk)
- ½ cup plain nonfat Greek yogurt or non-dairy yogurt (for dairy-free option)
For Serving (Optional)
- Prepared brown rice
- Quinoa
- Homemade Naan
- Chopped fresh cilantro
Instructions
- Sauté Aromatics and Spices: In a nonstick skillet, heat coconut oil over medium-high heat. Once hot, add diced onion and cook about 5 minutes until slightly softened. Stir in minced ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook for about 30 seconds until fragrant.
- Assemble in Slow Cooker: Transfer cooked onion mixture to a 6-quart or larger slow cooker. Layer chicken breasts on top, then scatter cauliflower florets over the chicken. Pour tomato sauce over the cauliflower and gently stir the cauliflower and sauce to coat, taking care not to disturb the chicken underneath. Scatter pieces of butter over the top.
- Slow Cook Chicken and Cauliflower: Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours until chicken reaches an internal temperature of 165°F and is cooked through. Cooking times may vary depending on your slow cooker, so check earlier to avoid drying out the chicken. Remove cooked chicken and let it cool slightly.
- Tenderize Cauliflower Further: Stir contents in the slow cooker well to coat cauliflower with sauce. Cover and continue cooking on high for an additional 30 minutes to 1 hour until cauliflower is tender. Skip this step if florets are already tender.
- Cut Chicken and Finish Sauce: When chicken is cool enough to handle, cut into bite-sized pieces and return to the slow cooker with cauliflower. Stir in half-and-half or coconut milk and let cool for a few minutes. Then gently stir in Greek yogurt to avoid curdling.
- Serve: Serve warm butter chicken over prepared brown rice, quinoa, or naan bread. Garnish with chopped fresh cilantro for added freshness and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Thaw frozen leftovers overnight in the refrigerator before reheating.
- Reheat leftovers gently on the stovetop or in the microwave to prevent curdling of the sauce.
- To make this recipe dairy-free, substitute unsalted butter with coconut oil and use full-fat coconut milk and non-dairy yogurt instead of half-and-half and Greek yogurt.
- Check chicken temperature early during slow cooking to avoid overcooking and drying out.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
