Slow Cooker Butter Chicken with Veggies and Creamy Finish Recipe
This Slow Cooker Butter Chicken recipe offers the rich, creamy flavors of authentic Indian butter chicken made easy with a slow cooker. Combining tender chicken breasts, cauliflower florets, and a blend of warming spices with coconut oil and Greek yogurt, it creates a healthy, flavorful meal perfect for busy days. Serve over brown rice, quinoa, or naan for a wholesome dinner.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
Chicken and Vegetables
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 1 small yellow onion, diced (about 1 cup)
- 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
Spices and Seasonings
- 1 tablespoon coconut oil
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic (about 4 teaspoons)
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons chili powder
- ¾ teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 (14-ounce) can tomato sauce
Dairy and Finishing Ingredients
- 2 tablespoons unsalted butter, cut into small pieces (or use coconut oil for dairy free)
- ½ cup half-and-half or full-fat coconut milk (do not use light coconut milk)
- ½ cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free
For Serving
- Prepared brown rice
- Quinoa
- Homemade naan
- Chopped fresh cilantro
Instructions
- Sauté Onions and Spices: In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until it begins to soften, about 5 minutes. Add the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook while stirring until fragrant, about 30 seconds.
- Transfer to Slow Cooker: Transfer the sautéed onion and spice mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then arrange the cauliflower florets over the chicken. Pour the tomato sauce over the cauliflower and gently stir the florets and sauce together, keeping the chicken pieces mostly undisturbed underneath. Scatter the pieces of butter over the top.
- Cook Chicken and Cauliflower: Cover the slow cooker and cook on high for 1 ½ to 2 ½ hours or on low for 4 to 6 hours, until the chicken is fully cooked and reaches 165°F on an instant-read thermometer. Check early to avoid drying out the chicken. When done, remove the chicken to a cutting board to cool slightly.
- Tenderize Cauliflower: Normally, the cauliflower will not be fully tender at this point. Stir the slow cooker contents well to coat the florets with sauce, then recover and cook on high for an additional 30 minutes to 1 hour, until the cauliflower is completely tender. Skip this if your florets are already soft.
- Shred Chicken and Finish Sauce: When the chicken is cool enough to handle, cut it into bite-sized pieces and return it to the slow cooker along with the tender cauliflower. Stir in the half-and-half (or full-fat coconut milk) and let the dish cool for a few minutes before stirring in the Greek yogurt. This gradual addition prevents curdling from heat.
- Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or naan bread. Garnish with freshly chopped cilantro as desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- When freezing, thaw overnight in the refrigerator before reheating.
- Reheat leftovers gently on the stovetop or in the microwave to prevent curdling.
- To make this dish dairy-free, substitute the butter with coconut oil and use full-fat coconut milk and non-dairy yogurt.
