Description
A delicious and creamy slow cooker butter chicken recipe that is easy to make and full of flavor. Tender chicken cooked in a rich tomato and spice sauce with cauliflower for added texture.
Ingredients
Units
Scale
For the Butter Chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic
- 1 1/2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 small cauliflower or 1/2 large head, cut into florets
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter
- 1/2 cup half-and-half or full-fat coconut milk
- 1/2 cup plain nonfat Greek yogurt
For Serving:
- Prepared brown rice
- Quinoa
- Homemade Naan
- Chopped fresh cilantro
Instructions
- Sauté Aromatics: In a nonstick skillet, heat coconut oil and sauté onion, ginger, garlic, spices, salt, and tomato paste until fragrant.
- Transfer to Slow Cooker: Add the onion mixture to the slow cooker, layer chicken, cauliflower, tomato sauce, and butter. Cook on high for 1 1/2 to 2 1/2 hours or low for 4 to 6 hours.
- Tenderize Cauliflower: Stir contents, cook on high until cauliflower is tender, about 30 minutes to 1 hour more.
- Finish and Serve: Cut chicken, return to slow cooker, stir in half-and-half and yogurt. Serve warm over rice, quinoa, or naan, garnished with cilantro.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 145mg
