# Slow Cooker Butter Chicken

Slow Cooker Butter Chicken takes 5 hr 10 min (10 min prep, 5 hr cooking) and serves 6.

Recipe by wellplated.com · original: https://www.wellplated.com/slow-cooker-butter-chicken/  
Cuisine: Indian · Dish: Curries  
On Meez: https://meezenplace.app/recipes/slow-cooker-butter-chicken-recipe (with step-by-step Cook Mode)

This rich, creamy Slow Cooker Butter Chicken has the taste of authentic Indian butter chicken, made easy and healthy with everyday ingredients and veggies!

## Ingredients (serves 6)

- 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
- 1½ tablespoons curry powder
- 1 tablespoon garam masala
- 1½ teaspoons chili powder
- ¾ teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
- ½ cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
- ½ cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free
- For serving:
- Prepared brown rice
- Homemade Naan
- Chopped fresh cilantro
- Quinoa

## Steps

1. 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, minced garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook until the spices are fragrant, about 30 seconds.
2. Transfer the spiced onion mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets, and pour the tomato sauce over everything. Gently stir to coat the florets with sauce while keeping the chicken pieces mostly undisturbed. Scatter the butter pieces evenly over the top of the mixture.
3. Cover 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 165 degrees F on an instant-read thermometer. Check early to ensure the chicken does not dry out. When the chicken is done, remove the breasts to a cutting board and let cool slightly.
4. At this point, check the cauliflower for tenderness. If not tender, give the contents of the slow cooker a big stir to coat the florets with sauce. Recover the slow cooker and cook on HIGH until the cauliflower florets are completely tender, about 30 minutes to 1 hour more.
5. Once the chicken is cool enough to handle, cut it into bite-size pieces. Return the chicken to the slow cooker with the tender cauliflower florets. Stir in the half-and-half (or coconut milk) and let cool for a few minutes. Then gently stir in the Greek yogurt to prevent curdling. Serve warm over brown rice, quinoa, or naan, and sprinkle with fresh chopped cilantro.

## Good to know

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove or in the microwave until steaming hot, stirring to recombine the sauce.

### Making it ahead

The spiced onion and tomato paste mixture can be made and refrigerated a day ahead, then added to the slow cooker when ready to cook.

## Nutrition (per serving, 1 of 6, as published by wellplated.com)

- Calories: 346 kcal
- Protein: 39 g
- Carbohydrates: 19 g
- Sugar: 10 g
- Fiber: 5 g
- Fat: 13 g
- Saturated fat: 7 g
- Cholesterol: 115 mg