Description
Slow Cooker Butter Chicken is a rich, creamy Indian-inspired dish with tender chicken simmered in a spiced tomato sauce finished with butter and cream. It’s effortless to prepare in the slow cooker and perfect for pairing with rice or naan.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken thighs (or breasts), cut into chunks
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cups (480 ml) tomato sauce or crushed tomatoes
- 1 cup (240 ml) heavy cream (or coconut milk for dairy-free)
- 3 tbsp unsalted butter
- 2 tsp garam masala
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chili powder (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Place chicken, onion, garlic, ginger, tomato sauce, and all spices into the slow cooker. Stir to combine well.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and fully cooked.
- About 30 minutes before serving, stir in butter and heavy cream (or coconut milk). Leave uncovered to let the sauce thicken slightly.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Notes
Chicken thighs work best as they stay tender and juicy during slow cooking.For a dairy-free version, substitute coconut milk and plant-based butter.Add vegetables like spinach, peas, or cauliflower for extra nutrition.Browning chicken before slow cooking adds more depth of flavor but is optional.Freeze leftovers in portion-sized containers for up to 3 months.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 420
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 135 mg
