Slow Cooker Butter Chicken

butter chicken cubes in a slow cooker with cilantro.

4.50 from 6 votes

Packed with warm spices, diced chicken, broth, and a few other kitchen staples - this butter chicken recipe is one the entire family is sure to enjoy. Easily pair it with your favorite rice for a complete meal.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Servings:

Author: Sarah Olson

Equipment

Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients

¾ cup Chicken Stock
6 oz. tomato paste
juice from 1 lemon
4 cloves garlic Minced or Grated
2 Tbsp. fresh ginger Grated
1 tsp. cinnamon
1 tsp. salt
2 tsp. cumin
2 tsp. turmeric
2 tsp. garam masala
2 tsp. brown sugar
3 lbs. chicken breast boneless, skinless cut into 2” cubes
½ cup yellow onion grated or diced finely
¼ cup salted butter cut into pieces
1 cup full fat coconut milk from a can

US Customary - Metric

Instructions

In a slow cooker, combine the chicken stock, tomato paste, lemon juice, garlic, ginger, cinnamon, salt, cumin, turmeric, garam masala and sugar. Whisk to combine.
Add the cut chicken breast and yellow onion, stir well to coat the chicken with the sauce.
Add the butter pieces on top of the chicken mixture.
Cover and cook on HIGH for 3-4 hours or LOW for 6 hours, until the chicken is cooked through and tender.
Stir in the coconut milk and cook for another 30 minutes.
Serve the butter chicken with jasmine rice and naan bread. Garnish with fresh cilantro, enjoy!

Video

Notes

To store: Allow to cool to room temperature, transfer leftovers to an airtight container and refrigerate for up to 4 days, or freeze in a freezer-safe container for up to 3 months.
To reheat: Thaw in the refrigerator overnight and reheat in a saucepan over medium heat until heated through. You may need to add some extra liquid such as chicken stock or coconut milk.

Nutrition

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