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Crockpot Butter Chicken

Creamy Crockpot Butter Chicken Everyone Will Love

This Crockpot Butter Chicken offers a wholesome meal filled with rich spices and creamy goodness, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken breasts Thighs can be used for more moisture.
  • 1 teaspoon kosher salt Substitute with sea salt if preferred.
For the Sauce
  • 2 tablespoons coconut oil Neutral oils can be used.
  • 1 large yellow onion Can substitute with shallots.
  • 1 tablespoon fresh ginger Powdered ginger can be used in a pinch.
  • 3 cloves minced garlic Fresh is best, but garlic powder can substitute.
  • 1 tablespoon curry powder Adjust to taste.
  • 1 tablespoon garam masala Other spice mixes may change the flavor.
  • 1 teaspoon chili powder Adjust for preference.
  • 2 tablespoons tomato paste Pureed tomatoes can be an alternative.
For the Veggies
  • 2 cups cauliflower florets Carrots or bell peppers can substitute.
  • 1 cup tomato sauce Canned diced tomatoes work well.
For Creaminess
  • 2 tablespoons unsalted butter Coconut oil can replace for dairy-free.
  • 1 cup half-and-half or full-fat coconut milk Use full-fat for richness.
  • 1 cup plain nonfat Greek yogurt Substitute with dairy-free yogurt if needed.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of coconut oil in a skillet over medium-high heat. Add diced yellow onion and sauté for about 5 minutes until softened.
  2. Incorporate minced garlic and fresh ginger into the skillet. Cook for 30 seconds, then add curry powder, garam masala, chili powder, and kosher salt. Stir to combine.
  3. Transfer the onion mixture to your slow cooker. Layer the chicken breasts on top, then add cauliflower florets and pour the tomato sauce over everything.
  4. Dot the top of the chicken with 2 tablespoons of unsalted butter. Cover and cook on high for 1.5 to 2.5 hours or low for 4 to 6 hours.
  5. Once cooked, remove the chicken and stir in half-and-half or coconut milk along with Greek yogurt to create a creamy sauce.
  6. Serve warm over rice or with naan, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Let the dish cool slightly before adding Greek yogurt to prevent curdling. Adjust spice levels to your preference.

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