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–+ servings
Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

This Slow Cooker Butter Chicken is a flavorful and creamy dish made with tender chicken, spices, and a rich sauce.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course main dish
Cuisine Indian
Servings 6 servings
Calories 346 kcal

Equipment

  • slow cooker
  • Nonstick skillet

Ingredients
  

Chicken and Vegetables

  • 2 pounds boneless, skinless chicken breasts about 4 medium breasts
  • 1 tablespoon coconut oil
  • 1 small yellow onion diced (about 1 cup)
  • 1 tablespoon minced fresh ginger
  • 4 cloves minced garlic about 4 teaspoons
  • 1.5 tablespoons curry powder
  • 1 tablespoon garam masala
  • 1.5 teaspoons chili powder
  • 0.75 teaspoon kosher salt
  • 1 can (6-ounce) no salt added tomato paste
  • 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
  • 1 can (14-ounce) tomato sauce
  • 2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
  • 0.5 cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
  • 0.5 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

Instructions
 

Cooking Instructions

  • In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
  • Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. Scatter the butter pieces over the top.
  • Cover and cook on high for 1 ½ to 2 ½ hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer.
  • When the chicken is done, remove it to a cutting board and let cool slightly. Stir the contents of the slow cooker to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat leftovers gently on the stovetop or in the microwave.

Nutrition

Serving: 1servingCalories: 346kcalCarbohydrates: 19gProtein: 39gFat: 13gSaturated Fat: 7gCholesterol: 115mgPotassium: 1466mgFiber: 5gSugar: 10gVitamin A: 1115IUVitamin C: 60.8mgCalcium: 102mgIron: 3mg
Keyword Butter Chicken, Chicken Recipes, easy dinner, Indian recipes, Slow Cooker Butter Chicken, slow cooker recipes
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