Print

Slow Cooker Butter Chicken

bowl of rice and Indian butter chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Slow Cooker Butter Chicken is rich, saucy, not too spicy, and perfect when you're in the mood for takeout. Serve with white rice and even naan to satisfy your Indian food craving.

Ingredients

Butter Chicken

  • 1 14-ounce can coconut milk, full or low-fat
  • 3/4 cups plain greek yogurt
  • 1 6-ounce can tomato paste
  • 1 1/2 tablespoons red curry paste
  • 1 medium yellow onion, diced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ginger powder
  • 2 tablespoons garam masala spice blend
  • 1 teaspoon Paprika
  • 1 teaspoon ground turmeric
  • 1/2 to 1 teaspoon ground cayenne pepper, use to your spice preference
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size chunks
  • 2 tablespoons salted or unsalted butter, cut into chunks
  • Pinch of ground black pepper

For serving

  • Cooked white rice
  • Naan
  • Fresh cilantro

Instructions

  1. Stir Sauce - In the slow cooker insert, stir together all of the ingredients except for the chicken and butter.
  2. Add Chicken - Add the chicken pieces to the sauce and stir to coat. Top with the butter.
  3. Slow Cook - Cover and cook on Low for 4-6 hours or on High for 2-3 hours. The chicken should have an internal temp of 165 degrees F. Once done cooking, adjust seasoning with salt and pepper as needed.
  4. Serve - Serve over cooked rice and top with some fresh cilantro and red pepper flakes.

Nutrition

Find it online: https://kathleenscravings.com/easy-slow-cooker-butter-chicken/