Slow Cooker Butter Chicken

 Time to add a bit taste in your weeknight dinner recurring, Slow Cooker Butter Chicken fashion! The savory, creamy sauce is richly spiced (but no longer spicy), the fowl is plump and juicy, and the veggies are sneakily hidden.


This tasty butter bird is the crockpot version of my Instant Pot Butter Chicken, which is one of the most famous, maximum-rated recipes on my website. It has an genuine Indian flavor, but you may find all of the components at a mean grocery save, and also you’ll want no extra than 15 mins to prep it.

yield: 6 servingsprint recipe

Slow Cooker Butter Chicken

prep time: 10 MINScook time: 5 HOURStotal time: 5 hours 10 mins

This wealthy, creamy Slow Cooker Butter Chicken has the flavor of authentic Indian butter chook, made smooth and wholesome with everyday elements and veggies!

INGREDIENTS:

  • 2 pounds boneless, skinless chicken breasts about 4 medium breasts
  • 1 small yellow onion diced (about 1 cup)
  • 1 tablespoon coconut oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 4 cloves minced garlic about 4 teaspoons
  • 1 1/2 tablespoons curry powder
  • 1 1/2 teaspoons chili powder
  • 1 (6-ounce) can no salt added tomato paste
  • 3/4 teaspoon kosher salt
  • 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)
  • 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free
  • 1/2 cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
  • 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

INSTRUCTIONS:

  1. In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
  2. Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.
  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. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.
  4. At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)
  5. Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half. Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.

Created using The Recipes Generator

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