Description
A rich and flavorful Slow Cooker Butter Chicken recipe featuring tender chicken breasts simmered with aromatic spices, tomato sauce, and cauliflower florets. This comforting dish is finished with creamy half-and-half and Greek yogurt, perfect for serving over brown rice, quinoa, or naan bread for a satisfying meal.
Ingredients
Scale
Chicken & Vegetables
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
- 1 small yellow onion, diced (about 1 cup)
Spices & Aromatics
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic (about 4 teaspoons)
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons chili powder
- ¾ teaspoon kosher salt
Oils & Fats
- 1 tablespoon coconut oil
- 2 tablespoons unsalted butter, cut into small pieces (use coconut oil for dairy free)
Tomato & Dairy Ingredients
- 1 (6-ounce) can no salt added tomato paste
- 1 (14-ounce) can tomato sauce
- ½ cup half-and-half or full-fat coconut milk (do not use light coconut milk)
- ½ cup plain nonfat Greek yogurt or non-dairy yogurt (for dairy free)
For Serving
- Prepared brown rice
- Quinoa
- Homemade naan
- Chopped fresh cilantro
Instructions
- Sauté Aromatics and Spices: In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until beginning to soften, about 5 minutes. Add the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook, stirring continuously, until fragrant, about 30 seconds.
- Prepare Slow Cooker Ingredients: Transfer the sautéed onion mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the cauliflower and gently stir the florets and sauce together, leaving the chicken undisturbed underneath. Scatter the butter pieces over the top.
- Slow Cook Chicken and Cauliflower (First Stage): Cover the slow cooker and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches an internal temperature of 165°F on an instant-read thermometer. Check early to prevent the chicken from drying out.
- Check and Continue Cooking Cauliflower: Remove the cooked chicken to a cutting board and allow it to cool slightly. The cauliflower may still be firm at this stage. Stir the slow cooker contents well to coat the florets with sauce, then cover and cook on HIGH for an additional 30 minutes to 1 hour, until the cauliflower is completely tender. This step can be skipped if cauliflower is already tender.
- Slice Chicken and Finish Sauce: Once the chicken is cool enough to handle safely, cut it into bite-sized pieces. Return the chicken pieces to the slow cooker along with the tender cauliflower. Stir in the half-and-half or full-fat coconut milk and let the mixture cool for a few minutes to prevent curdling.
- Add Yogurt and Serve: Stir in the Greek yogurt gently after the mixture has cooled slightly. Serve the butter chicken warm over prepared brown rice, quinoa, or naan bread, and garnish with freshly chopped cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- When reheating, thaw frozen leftovers overnight in the refrigerator.
- Reheat gently on the stovetop or in the microwave to preserve texture and flavor.
- Use coconut oil and dairy-free yogurt alternatives to make the recipe dairy free.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 380
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
