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Slow Cooker Butter Chicken

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This slow cooker butter chicken is a creamy, mildly spiced dish featuring tender chicken in a tomato-based sauce with hidden vegetables. It’s perfect for busy days and makes a flavorful, satisfying meal with minimal effort.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 4 to 6 hours (low) or 2 to 3½ hours (high)
  • Total Time: 4 to 6½ hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Indian-Inspired
  • Diet: Halal

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into large pieces
  • 1 tablespoon coconut oil
  • 1 small yellow onion, finely diced (about 1 cup)
  • 1 tablespoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 ½ tablespoons curry powder
  • 1 tablespoon garam masala
  • 1 ½ teaspoons chili powder
  • ¾ teaspoon salt
  • 1 can (6 ounces) tomato paste
  • 1 small cauliflower, cut into florets (about 4 ½ cups)
  • 1 can (14 ounces) tomato sauce
  • 2 tablespoons unsalted butter, cut into small pieces
  • ½ cup half-and-half or full-fat coconut milk
  • ½ cup plain nonfat Greek yogurt
  • Optional for serving: cooked rice, quinoa, naan, chopped cilantro

Instructions

  1. Heat coconut oil in a skillet over medium heat. Add onion and cook for 5 minutes until softened. Stir in ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook for 30 seconds until fragrant.
  2. Transfer the mixture to a large slow cooker. Place chicken pieces on top, then add cauliflower florets. Pour tomato sauce over everything and gently stir the cauliflower into the sauce. Scatter butter pieces on top.
  3. Cover and cook on high for 1½ to 2½ hours or low for 4 to 6 hours, until chicken is fully cooked. Remove chicken and let cool slightly.
  4. Stir the slow cooker contents and continue cooking on high for 30 minutes to 1 hour until cauliflower is very tender.
  5. Cut chicken into bite-size pieces and return to the slow cooker. Stir in half-and-half or coconut milk. Let cool slightly, then gently stir in Greek yogurt.
  6. Serve warm with rice, quinoa, or naan. Garnish with fresh cilantro if desired.

Notes

  • Use chicken thighs for extra tenderness.
  • Add yogurt at the end to prevent curdling.
  • Great for meal prep and freezes well.
  • Can be made dairy-free with coconut milk and dairy-free yogurt.

Nutrition

Find it online: https://savorymomskitchen.com/slow-cooker-butter-chicken/