Slow Cooker Butter Chicken Recipe
Slow Cooker Butter Chicken is an easy dinner that the whole family loves. Throw it in a crockpot and enjoy creamy chicken over rice with warm naan bread.
Ingredients
- 1 (15 ounce) can diced tomatoes, undrained
- ½ large yellow onion, quartered
- 6 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon garam masala
- 1 tablespoon sugar, (use Monkfruit for Keto version)
- 1 teaspoon chili powder
- 1 teaspoon ground tumeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt (coarse salt)
- 1 (16 ounce) can tomato sauce, undrained
- 4 lbs boneless skinless chicken thighs, trimmed of fat and cut into bite sized pieces, (chicken breasts can be used as well)
- 4 tablespoons butter, cut into cubes
- 1 cup heavy cream, (or sub full fat coconut milk)
Instructions
- In a food processor or blender, blend together the diced tomatoes, onion, garlic, spices, and sugar until as smooth as possible.
- Pour mixture into the slow cooker, add the tomato sauce and place chicken pieces and butter in as well. Give it a stir and cook on high for 3-4 hours or on low for 6-8 hours or until chicken is done.
- Stir in cream and cook for 30 minutes on low to thicken. Add salt and pepper to taste! Serve over white rice and with warm naan. Garnish with fresh cilantro if desired.
Notes
TROUBLESHOOTING
- Tastes too acidic - add more sugar or monkfruit to balance the acidity.
- Want it spicier - add more garam masala.
- Tastes empty - add more fat like cream.
- Too thin - the thickness really depends on how much onion you add but you can also thicken it up with a cornstarch slurry or xanthan gum.
Serving: 1/8th of the recipe, Calories: 440kcal, Carbohydrates: 5g, Protein: 45g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 264mg, Sodium: 262mg, Potassium: 628mg, Fiber: 1g, Sugar: 3g, Vitamin A: 745IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 2mg