Slow Cooker Butter Chicken

If you need a family dinner recipe that will leave everyone scraping their plates clean, introduce your loved ones to Slow Cooker Butter Chicken. A standout recipe that stems from hearty Indian cuisine, this variation will leave you amazed with both the flavors and the simplicity of cooking.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 497kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

2 pounds boneless skinless chicken breasts cut into bite-sized pieces
1/2 sweet yellow onion diced
3 teaspoons jarred minced garlic
1 tablespoon red curry paste
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon ground ginger
14.5 oz can coconut milk
6 oz can tomato paste
2 tablespoons butter
1/4 cup heavy cream for later
2 cups Basmati Rice

Instructions

Dice onion and slice chicken into bite-sized pieces
Add all ingredients except cream and rice into slow cooker and stir to combine
Cover and cook on high for 3-4 hours or low for 6-8
Stir in heavy cream and replace cover to let it heat through while you make the rice
Cook rice according to package directions
Serve rice topped with chicken and with a side of naan if desired

Notes

Store your leftovers in either the fridge or freezer. Fridge leftovers can store for up to 3 days and freezer portions are good for up to 3 months.
Reheat single portions in either the microwave or over the stove. Allow time to defrost if reheating from frozen.
This is a mild recipe. If you'd like some spice, add cayenne pepper or red pepper flakes.

Nutrition