Slow Cooker Butter Chicken
This rich, creamy Slow Cooker Butter Chicken features authentic flavors, made easy and healthy with everyday ingredients.
Equipment
- Slow Cooker
- Nonstick Skillet
Ingredients
- 2 pounds boneless, skinless chicken breasts about 4 medium breasts
- 1 tablespoon coconut oil
- 1 small yellow onion diced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic about 4 teaspoons
- 1.5 tablespoons curry powder
- 1 tablespoon garam masala
- 1.5 teaspoons chili powder
- 0.75 teaspoon kosher salt
- 1 6-ounce can no salt added tomato paste
- 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
- 1 14-ounce can tomato sauce
- 2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
- 0.5 cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
- 0.5 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free
For serving
- Prepared brown rice
- Quinoa
- Homemade Naan link: https://www.wellplated.com/homemade-naan/
- Chopped fresh cilantro
Instructions
Cooking Instructions
- In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
- Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath.
- Scatter the butter pieces over the top. Cover and cook on high for 1 ½ to 2 ½ hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F.
- When the chicken is done, remove it to a cutting board and let cool slightly. Stir the contents of the slow cooker to coat the florets with the sauce.
- Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more if needed.
- Once the chicken is cool enough to handle, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk) and let cool a few minutes before stirring in the Greek yogurt.
- Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat leftovers gently on the stovetop or in the microwave.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 19gProtein: 39gFat: 13gSaturated Fat: 7gCholesterol: 115mgPotassium: 1466mgFiber: 5gSugar: 10gVitamin A: 1115IUVitamin C: 60.8mgCalcium: 102mgIron: 3mg
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