Description
This Slow Cooker Butter Chicken recipe offers a comforting, flavorful Indian-inspired dish that combines tender chicken breasts with aromatic spices, tomato sauce, and creamy yogurt. Perfectly cooked in a slow cooker, it delivers a rich, buttery sauce with tender cauliflower florets, served best over brown rice, quinoa, or naan for a wholesome meal.
Ingredients
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 Aromatics
- 1 tablespoon coconut oil
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic (about 4 teaspoons)
- 1 1/2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon kosher salt
Tomato and Dairy
- 1 (6-ounce) can no salt added tomato paste
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter (cut into small pieces; use coconut oil to make dairy free)
- 1/2 cup half-and-half or full-fat coconut milk (do not use light coconut milk)
- 1/2 cup plain nonfat Greek yogurt (or non-dairy yogurt to make dairy free)
To Serve
- Prepared brown rice
- Quinoa
- Homemade naan
- Chopped fresh cilantro
Instructions
- Sauté Aromatics and Spices: In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until it begins to soften, about 5 minutes. Add the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Stir and cook until fragrant, about 30 seconds, to develop the flavors.
- Prepare Slow Cooker Ingredients: Transfer the sautéed onion and spice mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets, and pour the tomato sauce over them. Gently stir the florets into the tomato sauce, leaving the chicken pieces mostly undisturbed underneath. Scatter the small pieces of butter over the top to enrich the sauce.
- Slow Cook Chicken: Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours. The chicken should be cooked through and reach an internal temperature of 165°F (74°C) when measured with an instant-read thermometer. Timing may vary depending on your slow cooker, so check early to avoid drying out the chicken. Remove the chicken and let it cool slightly.
- Tenderize Cauliflower: The cauliflower most likely will not be tender yet. Stir the contents of the slow cooker well to coat the florets with sauce, then cover and cook on high for an additional 30 minutes to 1 hour until the cauliflower is completely tender. If already tender, this step can be skipped.
- Shred Chicken and Finalize Sauce: Once the chicken is cool enough to handle, cut it into bite-sized pieces. Return the chicken to the slow cooker along with the tender cauliflower. Stir in the half-and-half or full-fat coconut milk and let the mixture cool for a few minutes. Then gently stir in the Greek yogurt to finish the creamy sauce; avoid stirring in too soon to prevent curdling.
- Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or homemade naan. Garnish with chopped fresh cilantro for added freshness and flavor.
Notes
- You can make this recipe dairy-free by substituting the butter with coconut oil and using full-fat coconut milk and non-dairy yogurt instead of half-and-half and Greek yogurt.
- Adjust the chili powder amount depending on your desired spice level.
- Ensure not to stir in yogurt while the mixture is too hot to prevent curdling the sauce.
- Cooking times may vary depending on the slow cooker model; start checking for doneness early to avoid overcooked chicken.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
