4.5 from 156 votes
Slow Cooker Butter Chicken Recipe
This Slow Cooker Butter Chicken uses chicken thighs simmered in a spiced tomato-based sauce with garlic, ginger, and garam masala. The sauce is enriched with butter and heavy cream, resulting in a creamy, mildly spiced curry with balanced acidity. Cooking slowly in a crockpot allows the flavors to meld and the chicken to become tender. The dish pairs well with white rice and warm naan, making it a filling meal choice.
Prep Time
15 mins
Cook Time
4 hrs
Servings:
8
servings
Calories:
440 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 (15 ounce) diced tomatoes undrained, canned
- ½ large yellow onion quartered
- 6 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon garam masala
- 1 tablespoon sugar (use Monkfruit for Keto version)
- 1 teaspoon chili powder
- 1 teaspoon Turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt coarse salt
- 1 (16 ounce) tomato sauce undrained, canned
- 4 lbs chicken thigh chicken breasts can be used as well, boneless, skinless, trimmed of fat, cut into bite sized pieces
- 4 tablespoons butter cut into cubes
- 1 cup heavy cream (or sub full fat coconut milk)
Instructions
- In a food processor or blender, blend together the diced tomatoes, onion, garlic, spices, and sugar until as smooth as possible.
- Pour mixture into the slow cooker, add the tomato sauce and place chicken pieces and butter in as well. Give it a stir and cook on high for 3-4 hours or on low for 6-8 hours or until chicken is done.
- Stir in cream and cook for 30 minutes on low to thicken. Add salt and pepper to taste! Serve over white rice and with warm naan. Garnish with fresh cilantro if desired.
Cup of Yum
Notes
- Adjust sweetness by adding more sugar or monkfruit to balance acidity in the sauce.
- Increase garam masala quantity if a spicier flavor is preferred.
- Add extra cream to enrich the sauce's texture and flavor.
- Use a cornstarch slurry or xanthan gum to thicken the sauce if it turns out too thin.
- The thickness of the sauce partially depends on the amount of onion blended into the base.
Nutrition Information
Serving
1/8th of the recipe
Calories
440kcal
(22%)
Carbohydrates
5g
(2%)
Protein
45g
(90%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.3g
(15%)
Cholesterol
264mg
(88%)
Sodium
262mg
(11%)
Potassium
628mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
745IU
(15%)
Vitamin C
2mg
(2%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 440
% Daily Value*
| Serving | 1/8th of the recipe | |
| Calories | 440kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 45g | 90% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 264mg | 88% |
| Sodium | 262mg | 11% |
| Potassium | 628mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.