Description
This Slow Cooker Butter Chicken recipe offers a rich and creamy Indian-inspired dish made easy with a slow cooker. Tender chicken breasts simmer with aromatic spices, tomato sauce, cauliflower, and a luscious blend of butter, half-and-half, and Greek yogurt for a comforting meal perfect served over brown rice, quinoa, or with naan bread.
Ingredients
Scale
Main 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 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 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter, cut into small pieces (use coconut oil to make 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 (to make dairy free)
For Serving
- Prepared brown rice
- Quinoa
- Homemade naan
- Chopped fresh cilantro
Instructions
- Cook Onions and Spices: In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until beginning to soften, about 5 minutes. Add the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook while stirring until fragrant, about 30 seconds.
- Transfer Ingredients to Slow Cooker: Transfer the cooked onion and spice mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the mixture. Stir gently to coat the florets with sauce while leaving the chicken undisturbed on the bottom. Scatter the butter pieces over the top.
- Initial Slow Cooking: Cover and cook on high for 2 hours or on low for 6 hours, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Check early to prevent chicken from drying out as cooking times may vary by slow cooker.
- Check and Tenderize Cauliflower: When chicken is done, remove it to a cutting board and let it cool slightly. Stir the slow cooker contents to coat cauliflower florets evenly with sauce. Cover and cook on high for an additional 1 hour until the florets are tender. Skip this step if florets are already tender.
- Cut Chicken and Finish Sauce: Cut the cooled chicken into bite-sized pieces and return to the slow cooker with the cauliflower. Stir in the half-and-half or coconut milk. Let cool for a few minutes, then gently stir in the Greek yogurt to avoid curdling.
- Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or naan. 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 yogurt.
- To make this recipe dairy free, substitute the butter with coconut oil and use full-fat coconut milk and non-dairy yogurt instead of half-and-half and Greek yogurt.
- Cooking times can vary depending on the slow cooker model, so start checking early to prevent overcooking the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 95 mg
