Slow Cooker Butter Chicken

Course: Main Course

Cuisine: paleo

Keyword: slow cooker butter chicken

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings:

Calories: 231kcal

Author: Megan Gilmore

This Butter chicken cooks easily in your slow cooker, for a hands-off meal. I love that it's dairy-free and easy to prepare!

Print Recipe Add to Collection

US Customary - Metric

Equipment

Ingredients

1 tablespoon olive oil
1 yellow onion , chopped
4 garlic cloves , minced
1 inch fresh ginger , minced (about 1 tablespoon)
1 (14.5 oz) can tomato sauce
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (use less for a mild version)
1.5 pounds boneless skinless chicken breasts
1 teaspoon fine sea salt , plus more to taste
1/2 cup coconut cream (the solid part in a can of coconut milk)
1 (6 oz.) can tomato paste (no salt added)
fresh cilantro , for garnish

Instructions

Heat the olive oil in a skillet over medium heat, then saute the onion until it softens, about 5 minutes. Add in the garlic and ginger, and stir briefly, just until fragrant. (About 1 minute.)
Transfer the sauteed onion, garlic, and ginger to the bottom of the slow cooker. Add in the tomato sauce, garam masala, cumin, and cayenne (if using), and stir well to combine the seasonigs. Place the chicken breasts on top of the sauce, and sprinkle the salt generously over the top of each chicken breast.
Place the lid on the slow cooker and cook on low for 3 to 6 hours, or on high for 1 1/2 to 2 1/2 hours, or until the chicken reaches an internal temperature of 165ºF. Be sure to test each chicken breast with a thermometer to ensure it's thoroughly cooked.
Use tongs to transfer the cooked chicken to a cutting board, and use two forks to shred it.
To the slow cooker, add in the coconut cream and tomato paste, and stir well until the sauce has thickened and no clumps remain. Add the chicken back into the sauce, and stir well. Adjust the seasoning to taste, adding more salt or some freshly ground black pepper to your liking.
Serve warm over rice, with fresh cilantro on top. Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days.

Notes

Chicken thighs will work equally as well in this recipe, if that's what you have on hand. They tend to stay more moist than chicken breasts, so they can withstand over-cooking if you need to leave this in your slow cooker longer.

Nutrition