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 cloves , minced
- 1 inch fresh ginger , minced (about 1 tablespoon)
- 1 (14.5 oz) can tomato sauce
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (use less for a mild version)
- 1.5 pounds boneless skinless chicken breasts
- 1 teaspoon fine sea salt , plus more to taste
- 1/2 cup coconut cream (the solid part in a can of coconut milk)
- 1 (6 oz.) can tomato paste (no salt added)
- fresh cilantro , for garnish
Instructions
- 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.)
- 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.
- 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.
- Use tongs to transfer the cooked chicken to a cutting board, and use two forks to shred it.
- 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.
- 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.
Cup of Yum
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
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
103IU
(2%)
Vitamin C
4mg
(4%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
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.