Dump-and-Go Slow Cooker Butter Chicken

This Slow Cooker Butter Chicken is a super straightforward, “dump-and-go” main course you’ll definitely want to add to your regular rotation. Slow cooking makes the chicken incredibly tender, and it simmers in a rich, flavorful sauce that’s delicious over a bed of rice.

Easy & Delicious Butter Chicken

Indian food is one of my favorite cuisines. And for the longest time, I assumed a dish like butter chicken, with so much flavor and spice, would require tons of prep and labor in the kitchen. While a stovetop version might be a little more involved, it’s still pretty easy to make. So you can imagine how much simpler it is in the slow cooker!

My slow cooker butter chicken is super easy to make and seriously tasty. The chicken becomes melt-in-your-mouth tender, and the sauce is rich and full of complex flavors without needing anything fancy. Served over a bed of rice, this delicious meal will be a go-to for hectic weeknights or lazy weekends.

Ingredients

• Boneless, skinless chicken breasts: The main protein for this dish, tender and flavorful when slow-cooked.
• Coconut oil: Used for sautéing, adds a subtle richness to the dish.
• Veggies: Yellow onion, fresh ginger, and garlic form the flavorful base of the curry.
• Spice blend: Curry powder, garam masala, chili powder, and kosher salt give the dish its signature rich and layered flavor.
• No-salt-added tomato paste: Adds depth and a concentrated tomato flavor without extra sodium.
• Cauliflower: A hearty vegetable that absorbs the curry flavors perfectly.
• Tomato sauce: Provides a rich, tangy base for the butter chicken.
• Unsalted butter: Adds creaminess and a luxurious texture to the sauce.
• Half-and-half or full-fat coconut milk: Choose one for a rich, creamy sauce – skip the light options for best results.
• Plain nonfat Greek yogurt: Adds tanginess and balances the spices in the dish.

For Serving:

• Cooked basmati rice: A classic and fragrant base to soak up that delicious curry.
• Naan: Perfect for scooping up the flavorful sauce.
• Chopped fresh cilantro: A fresh, bright garnish to finish things off!

Preparation

First, give your slow cooker a light coat of nonstick spray. Then place your chicken breast pieces in the bottom.

Next, add the onion, ginger, garlic, curry powder, garam masala, chili powder, salt, tomato paste, cauliflower florets, and tomato sauce. Give it all a gentle stir to make sure the chicken and cauliflower are nicely coated.

Spread the spices around, leaving the chicken mostly covered by the sauce. Then dot the top with pieces of butter.

Cooking

Now cover and cook on LOW for 5–6 hours or on HIGH for 2–3 hours, until the chicken is cooked through (it should reach an internal temperature of 165°F).

Once cooked, stir in your half-and-half (or coconut milk). Let things cool down just a bit before you stir in the yogurt. Make sure it’s not piping hot, or the yogurt might curdle.

Serving

Serve it up warm over rice or quinoa, add some naan on the side, sprinkle with cilantro, and dig in!

Slow Cooking 101

• Doubling up the recipe?: Just be sure you don’t overfill your slow cooker, even if it’s a large one. For best results, only fill it up to three-fourths of its capacity to ensure your food cooks evenly and on time.
• Don’t add dairy too early: Dairy has a low boiling point, so add it at the right time to avoid curdling and ruining your dish.
• Lifting the lid too often: Avoid lifting the lid of your slow cooker unless necessary. Heat escapes every time you do so, and it can take up to 30 minutes to heat back up again!

Storage & Reheating

Store any leftover butter chicken in an airtight container in the fridge for up to 3-4 days. To reheat, simply heat it in a pan on the stove or in the microwave until warmed through.

You can also freeze this dish! Just place it in a freezer-safe bag or container and freeze for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat as normal.

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