Slow Cooker Butter Chicken Recipe

Why Make This Recipe

Slow Cooker Butter Chicken is a delicious and easy dish that brings the rich flavors of Indian cuisine right into your home. It’s perfect for busy nights when you want a tasty meal with minimal effort. By using a slow cooker, the chicken becomes incredibly tender and infused with spices, making every bite flavorful and satisfying. Plus, it’s a crowd-pleaser for family dinners or gatherings.

How to Make Slow Cooker Butter Chicken

Ingredients:

• 2 tablespoons unsalted butter, divided
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 8 ounces tomato sauce
• 6 ounces tomato paste
• ¼ cup water
• 1 tablespoon garam masala
• 1 ½ teaspoons ground cumin
• ½ teaspoon chili powder
• ½ teaspoon ground turmeric
• ¾ teaspoon salt
• 2 pounds boneless, skinless chicken breasts
• ¾ cup full fat coconut milk
• Cooked rice
• Naan bread
• Chopped fresh cilantro, as desired

Directions:

1. Heat 1 tablespoon of butter in a skillet over medium heat until melted. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Stir in the minced garlic and ginger, cooking for 30 seconds more. Remove from heat and transfer the mixture to the slow cooker.
3. In the slow cooker, add tomato sauce, tomato paste, water, garam masala, cumin, chili powder, turmeric, and salt. Stir until well combined.
4. Cut the remaining tablespoon of butter into two pieces and stir it into the sauce. Nestle the chicken breasts into the sauce, ensuring they are coated.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is fully cooked (internal temperature reaches 165°F) and tender.
6. Remove chicken to a cutting board and let rest for a few minutes. Stir the coconut milk into the sauce in the slow cooker.
7. Chop the rested chicken into bite-sized pieces and return them to the slow cooker to mingle with the sauce.
8. Serve the butter chicken hot over cooked rice, accompanied by naan bread and garnished with chopped fresh cilantro if desired.

How to Serve Slow Cooker Butter Chicken

Serve your butter chicken over a bed of warm, fluffy rice for the best experience. Add some naan bread on the side for dipping into the flavorful sauce. For a fresh touch, sprinkle chopped cilantro on top just before serving. This combination makes for a comforting and filling meal.

How to Store Slow Cooker Butter Chicken

To store leftovers, let the butter chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, warm it in the microwave or on the stovetop until it’s heated through.

Tips to Make Slow Cooker Butter Chicken

• For a spicier version, add more chili powder or a chopped chili pepper to the sauce.
• You can use chicken thighs instead of chicken breasts for a richer flavor.
• If you want a thicker sauce, let the butter chicken cook with the lid off for the last 30 minutes to reduce the liquid.

Variation

To add some veggies, consider throwing in chopped bell peppers or spinach in the slow cooker. This not only enhances the nutrition but also adds color and texture to the dish.

FAQs

1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just cook it on high for 4-5 hours instead of low to ensure they are fully cooked.

2. Is Butter Chicken healthy?
It can be healthy! By using light coconut milk and serving it with brown rice, you can make it more nutritious.

3. Can I make this recipe in advance?
Absolutely! You can prepare the sauce and chicken in advance and refrigerate it overnight. Just cook it in the slow cooker the next day.

This slow cooker butter chicken is an easy way to enjoy a tasty meal without spending hours in the kitchen, and it’s sure to become a family favorite!

Slow Cooker Butter Chicken

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A delicious and easy Slow Cooker Butter Chicken that brings the rich flavors of Indian cuisine to your home with minimal effort.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 300 minutes
• Total Time: 315 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter, divided
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 8 ounces tomato sauce
• 6 ounces tomato paste
• ¼ cup water
• 1 tablespoon garam masala
• 1 ½ teaspoons ground cumin
• ½ teaspoon chili powder
• ½ teaspoon ground turmeric
• ¾ teaspoon salt
• 2 pounds boneless, skinless chicken breasts
• ¾ cup full fat coconut milk
• Cooked rice
• Naan bread
• Chopped fresh cilantro, as desired

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Instructions

1. Heat 1 tablespoon of butter in a skillet over medium heat until melted. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Stir in the minced garlic and ginger, cooking for 30 seconds more. Remove from heat and transfer the mixture to the slow cooker.
3. In the slow cooker, add tomato sauce, tomato paste, water, garam masala, cumin, chili powder, turmeric, and salt. Stir until well combined.
4. Cut the remaining tablespoon of butter into two pieces and stir it into the sauce. Nestle the chicken breasts into the sauce, ensuring they are coated.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is fully cooked (internal temperature reaches 165°F) and tender.
6. Remove chicken to a cutting board and let rest for a few minutes. Stir the coconut milk into the sauce in the slow cooker.
7. Chop the rested chicken into bite-sized pieces and return them to the slow cooker to mingle with the sauce.
8. Serve the butter chicken hot over cooked rice, accompanied by naan bread and garnished with chopped fresh cilantro if desired.

Notes

For a spicier version, add more chili powder or a chopped chili pepper to the sauce. You can use chicken thighs instead of chicken breasts for richer flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 7g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 90mg