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Slow Cooker Butter Chicken
4.8 from 36 votes

Slow Cooker Butter Chicken

This Butter chicken cooks easily in your slow cooker, for a hands-off meal. I love that it's dairy-free and easy to prepare!

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6
Calories: 231 kcal
Course: Main Course

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion , chopped
  • 4 garlic minced, cloves
  • 1 inch ginger minced (about 1 tablespoon, fresh
  • 1 (14.5 oz) can tomato sauce
  • 1 teaspoon garam masala
  • 1 teaspoon cumin ground
  • 1/2 teaspoon cayenne pepper (use less for a mild version)
  • 1.5 pounds chicken breast boneless skinless
  • 1 teaspoon salt plus more to taste, fine sea salt
  • 1/2 cup coconut cream (the solid part in a can of coconut milk)
  • 1 (6 oz.) can tomato paste (no salt added)
  • cilantro for garnish, fresh

Instructions

    Cup of Yum
  1. Heat the olive oil in a skillet over medium heat, then saute the onion until it softens, about 5 minutes. Add in the garlic and ginger, and stir briefly, just until fragrant. (About 1 minute.)
  2. Transfer the sauteed onion, garlic, and ginger to the bottom of the slow cooker. Add in the tomato sauce, garam masala, cumin, and cayenne (if using), and stir well to combine the seasonigs. Place the chicken breasts on top of the sauce, and sprinkle the salt generously over the top of each chicken breast.
  3. Place the lid on the slow cooker and cook on low for 3 to 6 hours, or on high for 1 1/2 to 2 1/2 hours, or until the chicken reaches an internal temperature of 165ºF. Be sure to test each chicken breast with a thermometer to ensure it's thoroughly cooked.
  4. Use tongs to transfer the cooked chicken to a cutting board, and use two forks to shred it.
  5. To the slow cooker, add in the coconut cream and tomato paste, and stir well until the sauce has thickened and no clumps remain. Add the chicken back into the sauce, and stir well. Adjust the seasoning to taste, adding more salt or some freshly ground black pepper to your liking.
  6. Serve warm over rice, with fresh cilantro on top. Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days.

Notes

  • Chicken thighs will work equally as well in this recipe, if that's what you have on hand. They tend to stay more moist than chicken breasts, so they can withstand over-cooking if you need to leave this in your slow cooker longer.

Nutrition Information

Calories 231kcal (12%) Carbohydrates 4g (1%) Protein 25g (50%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 73mg (24%) Sodium 524mg (22%) Potassium 525mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 103IU (2%) Vitamin C 4mg (4%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 231

% Daily Value*

Calories 231kcal 12%
Carbohydrates 4g 1%
Protein 25g 50%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 73mg 24%
Sodium 524mg 22%
Potassium 525mg 11%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 103IU 2%
Vitamin C 4mg 4%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.