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+ servings
Slow cooker butter chicken in a square white bowl on a picnic table. In the background are some of the raw ingredients including the spices, fruits and vegetables.
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5 from 5 votes

Slow Cooker Butter Chicken

This slow cooker butter chicken is simple to make, yet full of flavor! Serve over some brown or jasmine rice, and pair with some Naan.
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Dinner
Cuisine: Indian
Keyword: butter chicken, slow cooker butter chicken, slow cooker recipes
Servings: 4 people
Calories: 393kcal

Ingredients

Marinade

  • 1 cup plain yogurt (can use Greek)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 boneless, skinless chicken breasts

Sauce

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/2 white onion, sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 8 oz. can tomato sauce
  • 1 cup coconut cream
  • Freshly ground Himalayan pink salt and freshly ground black pepper to taste

Sauce Thickening Agent

  • 2 tablespoons cornstarch
  • 1 tablespoon water

Instructions

  • In a small bowl, combine all the ingredients for the marinade, except for the chicken breasts. Mix with a spoon until combined.
  • Transfer marinade mixture to a gallon size ziploc, and add the chicken breasts. NOTE: It’s ok if the chicken is frozen. Zip the bag closed, and work the mixture into/over the chicken until the marinade is all incorporated. Refrigerate overnight.
  • When you are ready to cook the chicken, add all of the sauce ingredients to a slow cooker. Stir to combine.
  • Scrape off a majority of the marinade from the chicken and discard. Add the chicken breasts to the slow cooker, and spoon the sauce over the chicken to cover it. Top with sliced onions.
  • Cover and cook on low for 4-5 hours.
  • Transfer chicken breasts to a plate, and shred with two forks. Return shredded chicken to slow cooker.
  • Stir the cornstarch into the water slowly. This ratio actually produces Oobleck, which acts like a solid when stirred quickly, liquid when stirred slowly. Pour mixture into slow cooker and mix until incorporated.
  • Cook an additional 30 minutes on high.

Notes

Serve over brown or jasmine rice. I would also highly recommend eating the dish with some Naan.

Nutrition

Serving: 0g | Calories: 393kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg