Description

This Slow Cooker Butter Chicken recipe is a comforting, creamy Indian-inspired dish featuring tender boneless chicken breasts cooked with aromatic spices, tomato sauce, cauliflower florets, and a rich mixture of butter, half-and-half, and Greek yogurt. Perfectly suited for busy days, this slow cooker version melds the flavors beautifully while allowing hands-off cooking. Serve it over brown rice, quinoa, or naan for a satisfying meal.

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 minced garlic (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

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Instructions

Prepare the aromatic base: 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. Stir in the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook together until fragrant, approximately 30 seconds, ensuring the spices release their aroma.
Assemble in the slow cooker: Transfer the cooked onion and spice mixture into a 6-quart or larger slow cooker. Lay the raw chicken breasts on top, then add the cauliflower florets over the chicken. Pour the tomato sauce on top. Gently stir the sauce and cauliflower a bit to coat, but leave the chicken pieces largely undisturbed underneath. Scatter the small pieces of unsalted butter over everything.
Slow cook the chicken: Cover and cook on HIGH for 1.5 to 2.5 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) using an instant-read thermometer. Timing may vary depending on your slow cooker model, so start checking for doneness early to avoid drying out the chicken. Once done, remove the chicken to a cutting board and let it cool slightly.
Tenderize the cauliflower: At this point, the cauliflower may still be firm. Stir the slow cooker contents thoroughly to coat the florets in sauce. Cover and continue cooking on HIGH until the cauliflower is fully tender, about 30 minutes to 1 hour. If the florets are already tender, you can skip this step.
Shred and recombine the chicken: When the chicken has cooled enough to handle safely, cut it into bite-sized pieces. Return the cut chicken to the slow cooker along with the tender cauliflower. Stir in the half-and-half or full-fat coconut milk. Allow the mixture to cool slightly for a few minutes.
Finish with yogurt: Stir in the plain nonfat Greek yogurt (or non-dairy yogurt) gently at the end to enrich the sauce and add creaminess. Be careful not to add it when the sauce is still too hot to prevent curdling.
Serve: Serve the warm butter chicken over prepared brown rice, quinoa, or with homemade naan. Garnish with chopped fresh cilantro for added freshness and color.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
When freezing, thaw the butter chicken overnight in the refrigerator.
Reheat leftovers gently either on the stovetop over low heat or in the microwave to preserve texture and flavor.
To make this recipe dairy-free, substitute butter with coconut oil and use full-fat coconut milk along with non-dairy yogurt.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 370
Sugar: 6g
Sodium: 480mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 5g
Protein: 38g
Cholesterol: 105mg