If you’re craving a dish that’s rich, creamy, and full of flavor, this Slow Cooker Butter Chicken is your answer. It’s the perfect combination of tender chicken and a luscious sauce, effortlessly simmered to perfection in your slow cooker. With its blend of spices and buttery goodness, this recipe is a comforting delight that you’ll want to make again and again. Get ready to enjoy a restaurant-quality meal right at home with minimal effort!
Steps
- Begin by heating coconut oil in a nonstick skillet over medium-high heat. Sauté the diced onion until it starts to soften, which should take about 5 minutes. Add minced ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste, cooking until fragrant, about 30 seconds.
- Transfer the cooked onion mixture to a slow cooker. Place the chicken breasts on top, add cauliflower florets, and pour over the tomato sauce. Lightly stir to mix the sauce and florets, leaving the chicken undisturbed underneath. Scatter small pieces of butter on top.
- Cover the slow cooker and cook on high for 1.5 to 2.5 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165 degrees F. Remove the chicken, let it cool slightly, then cut into bite-sized pieces.
- Once the chicken is removed, stir the slow cooker contents to coat the cauliflower with sauce. If the cauliflower is not tender, continue cooking on high for an additional 30 minutes to 1 hour. If tender, proceed to the next step.
- Return the diced chicken to the slow cooker. Stir in the half-and-half or coconut milk and let cool slightly. Finally, add Greek yogurt, stirring gently to avoid curdling. Serve warm over brown rice, quinoa, or naan, garnished with fresh cilantro.
Ingredients
- 2 pounds boneless, skinless chicken breasts (approximately 4 medium-sized breasts)
- 1 tablespoon coconut oil
- 1 small yellow onion, diced (around 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 1/2 large head, cut into florets (approximately 4 1/2 cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter, cut into small pieces (can use coconut oil for a dairy-free option)
- ½ cup half-and-half or full-fat coconut milk (avoid light coconut milk)
- ½ cup plain nonfat Greek yogurt (or non-dairy yogurt for a dairy-free option)
- For serving: brown rice, quinoa, or homemade naan
- Chopped fresh cilantro for garnish
Nutritional Values
Calories: 2076kcal | Carbohydrates: 114g | Protein: 234g | Fat: 78g | Saturated Fat: 42g | Cholesterol: 690mg | Potassium: 8796mg | Fiber: 30g | Sugar: 60g | Vitamin A: 6690IU | Vitamin C: 364.8mg | Calcium: 612mg | Iron: 18mg
FAQ
- Can I use chicken thighs instead of chicken breasts?
- Absolutely! You can substitute chicken thighs for chicken breasts in this recipe if you prefer. Both options will work well, providing tender and flavorful results.
- How can I make this recipe vegan?
- To make a vegan version, replace the chicken with additional cauliflower and a can of chickpeas. Use coconut milk, vegan butter, and a plain coconut-milk-based yogurt to maintain the creamy texture.
- What can I use instead of cauliflower?
- If you’re not a fan of cauliflower, you can swap it out for diced baby potatoes or another vegetable you prefer. Adding peas towards the end is also a great way to include more veggies.
- How should I store and reheat leftovers?
- Store any leftover butter chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, gently warm it in the microwave or on the stove. If frozen, thaw in the refrigerator overnight before reheating.
- Can I use coconut milk instead of half-and-half?
- Yes, you can substitute full-fat coconut milk for half-and-half, which is a great option for those who prefer the flavor or are looking to make the dish dairy-free.
Tips
- Don’t Rush the Initial Steps: When sautéing the onion, ginger, and garlic, make sure to take your time. This step is crucial for developing the foundational flavors of the dish, so ensure they are fragrant before transferring to the slow cooker.
- Monitor Chicken Cooking Time: Depending on your slow cooker, the cooking time for the chicken can vary. Check for doneness early to prevent the chicken from drying out, aiming for an internal temperature of 165°F.
- Handle Greek Yogurt with Care: When adding Greek yogurt, make sure the mixture has cooled slightly to avoid curdling. Stir it in gradually to maintain the creamy texture of the sauce.
- Adapt for Dietary Preferences: For a dairy-free version, substitute butter with coconut oil and half-and-half with full-fat coconut milk. This adaptation maintains the dish’s richness while accommodating dietary needs.
Equipment
- Slow Cooker – A 6-quart or larger slow cooker is needed for this recipe.
- Instant-Read Thermometer – To ensure the chicken is cooked through to the correct temperature.
- Nonstick Skillet – For sautéing the ingredients before transferring them to the slow cooker.