Description
This Slow Cooker Butter Chicken combines bold Indian spices with the convenience of crockpot cooking. Each bite of tender chicken is smothered in a rich, creamy sauce infused with hidden cauliflower for added nutrition. Perfect for busy weeknights or meal prepping, this dish is wholesome, flavorful, and easy to make. Pair it with rice or naan for a complete meal that’s sure to become a family favorite.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons chili powder
- ¾ teaspoon kosher salt
- 1 (6-ounce) can tomato paste
- 1 small cauliflower, cut into florets (about 4 ½ cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter (or coconut oil for dairy-free)
- ½ cup half-and-half (or full-fat coconut milk for dairy-free)
- ½ cup plain Greek yogurt (or non-dairy yogurt for dairy-free)
Instructions
- Heat coconut oil in a nonstick skillet over medium-high heat. Sauté the onion for about 5 minutes, then add ginger, garlic, curry powder, garam masala, chili powder, and salt. Cook for 30 seconds until fragrant.
- Transfer the onion mixture to a 6-quart slow cooker. Place the chicken on top, followed by the cauliflower. Pour the tomato paste and tomato sauce over the ingredients. Stir slightly to coat the cauliflower and chicken with sauce.
- Scatter small pieces of butter on top. Cover and cook on high for 1½-2½ hours or on low for 4-6 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken, let it cool slightly, and cut it into bite-sized pieces. Return the chicken to the slow cooker. Stir in the half-and-half and let it cool for a few minutes. Then, add the yogurt, stirring well to combine.
- Serve warm over rice, quinoa, or naan, garnished with fresh cilantro.