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Tender Slow Cooker Butter Chicken

Tender Slow Cooker Butter Chicken for Effortless Family Meals

Tender Slow Cooker Butter Chicken brings comfort and rich flavors to family meals with a hassle-free cooking experience.
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Substitute with chicken thighs for juicier flavor.
  • 1 cup Cauliflower Can be replaced with frozen cauliflower or omitted.
For the Sauce
  • 2 tablespoons Coconut Oil Vegetable oil can work in a pinch.
  • 1 Onion Shallots provide a milder alternative.
  • 1 Red Bell Pepper Any bell pepper can work, or skip it.
  • 1 tablespoon Fresh Ginger Use ground ginger if fresh isn’t available.
  • 2 cloves Garlic Use garlic powder as a substitute at a ratio of 1 clove = 1/8 tsp.
  • 2 tablespoons Curry Powder A cumins and coriander blend is a good alternative.
  • 1 teaspoon Garam Masala Can be omitted if needed.
  • 1 teaspoon Chili Powder Adjust to preference or leave it out.
  • 1 teaspoon Salt Reduce for low-sodium option.
  • 2 tablespoons Tomato Paste Fresh tomatoes can be a substitute.
  • 1 cup Tomato Sauce Low-sodium versions are available for healthier choice.
  • 1 tablespoon Butter Use vegan butter for dairy-free option.
  • 1/2 cup Half-and-Half Swap with coconut milk for dairy-free.
  • 1/2 cup Yogurt Greek or dairy-free options work well.
For Serving
  • 2 cups Brown Rice or Quinoa Ideal for soaking up the creamy sauce.
  • 4 Toasted Naan Perfect for dipping.

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Start by cutting the chicken breasts into 1-inch chunks and prepping the vegetables.
  2. In a large skillet, heat coconut oil and sauté onions until soft, then add garlic, ginger, and spices.
  3. Transfer the sautéed mixture to your slow cooker, add chicken and remaining ingredients.
  4. Cover and cook on high for 1.5 to 2.5 hours or low for 4 to 6 hours until chicken reaches 165°F.
  5. Once cooked, remove chicken and thicken sauce by cooking uncovered for 30 to 60 minutes.
  6. Stir in half-and-half and yogurt post-thickening for creamy texture.
  7. Serve the butter chicken over rice or quinoa and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 10gVitamin A: 700IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Enhance flavors by sautéing aromatics first. Combine half-and-half and yogurt at the end to prevent curdling.

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