Slimming World Butter Chicken In Slow Cooker
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
6
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Calories
197 kcal
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Course
Main Course
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Cuisine
International
Slimming World Butter Chicken In Slow Cooker
Description
The Slimming World Butter Chicken features medium chicken breasts layered over vegetables seasoned with garam masala, tikka curry powder, turmeric, paprika, black pepper, salt, and optional chili powder in a slow cooker. After cooking on high for around 3 to 4 hours, the chicken is removed and the vegetables are blended into a curry base. The chicken is then returned to the sauce. This method creates a richly spiced, thick curry without conventional cream or tomato bases, relying on slow-cooked butternut squash and carrots for body and flavor.
The dish pairs well with sides like quinoa or rice and can be customized by swapping carrots for tomatoes if desired, though this requires additional thickening. It offers a practical make-ahead option, as it can be frozen in containers for up to three months and reheated in the slow cooker.
For texture, the chicken may be shredded for a saucier consistency or cubed for more bite. The recipe balances spices to suit gradual slow cooker cooking and incorporates foundational aromatics like garlic and ginger. Serving suggestions include lighter grains like quinoa to complement the sauce's depth and provide a wholesome meal.
Ingredients
Kitchen Gadgets:
- Slow cooker
Slimming World Curry Sauce Ingredients:
- 3 chicken breast medium
- 250 g carrot or tomatoes
- 600 g butternut squash
- 1 onion small
- 1 Tsp Garlic puree
- 1 Tsp ginger puree
- 1 Tbsp garam masala
- 1 Tsp Tikka curry powder
- ½ Tsp Turmeric
- 1 Tsp paprika
- salt
- black pepper
- ½ Tsp chilli powder optional
Instructions
- Peel and dice your butternut squash, onion, and carrots. Load into the slow cooker with all the seasonings apart from 1tsp of garam masala. Mix your vegetables well with your hands so that the dry seasonings are well rubbed into the vegetables.
- Place your chicken breasts on top of the veggies and season with the remainder of the garam masala. Place the lid on your slow cooker and cook for 4 hours on high for shredded chicken or 3 hours on high for cubed chicken.
- Then remove the chicken with a spatula and put to one side.
- Use a hand blender to blend the vegetables until smooth.
- Either dice or shred the chicken and stir into the butter chicken curry sauce.
- Serve with your favourite sides.
Notes
- Replacing half the carrots with tomatoes adds acidity but requires more cream or thickening.
- The butter chicken freezes well for up to 3 months; thaw before reheating, which can be done in the slow cooker.
- Serves well with quinoa, recommended prepared following an instant pot method for a lighter alternative to rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 143mg | 6% |
| Potassium | 904mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 11267IU | 225% |
| Vitamin C | 30mg | 33% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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