Slow Cooker Butter Chicken

This healthy take on the popular Indian dish has a sauce that is silky, smooth and jam packed with flavor. Served with a side of quinoa and garlic naan bread, this recipe is warm, hearty and satisfying.

Ingredient Notes and Health Benefits:

Boneless Skinless Chicken Breast: You could also use chicken thighs, but I prefer chicken breast as a leaner option.

Garam Masala: A popular seasoning in many Indian dishes, garam masala is a blend of spices and adds so much flavor to this recipe. Found with the other seasonings at your grocery store.

Tomato Sauce: I used the canned version for this recipe, it will likely be with the diced tomatoes in the canned food aisle.

Coconut Milk: Use the full fat coconut milk that comes in a can. If you use a low fat version the texture and consistency of the sauce won’t be as good.

Non-Fat Greek Yogurt: You could also use a dairy-free yogurt alternative to make the recipe dairy free.

How to Make Slow Cooker Butter Chicken

First, cook quinoa according to package directions, Next place coconut oil in medium hot skillet and add diced onion to skillet. Cook for 2 mins, then add chicken to skillet and cook for 2-3 mins per side. Add curry powder, chili powder, garam masala, garlic, ginger and tomato sauce to skillet. Stir to coat the chicken and then cook for another 5 minutes. Add skillet contents to the slow cooker.  Pour tomato sauce into slow cooker and stir to mix. Cook on high for 2 hours. Turn slow cooker off. Stir in coconut milk. Let cool for 2-3 minutes and then stir in Greek yogurt. Serve with quinoa and naan bread and top with cilantro.

Slow Cooker Butter Chicken

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lbs chicken breast, cut into bite size pieces
1 yellow onion, diced
4 oz tomato paste
1 tbsp coconut oil
1 tbsp fresh ginger, finely chopped
3 garlic cloves, chopped
1 1/2 tsp chili powder
1 tbsp garam masala
1 1/2 tbsp curry powder
14 oz tomato sauce
1 can full fat coconut milk (14 oz)
1/2 cup plain non-fat greek yogurt (or almond milk yogurt)
Cilantro (topping)
Sides:
1 cup uncooked Tri Color Quinoa
Garlic Naan Bread

Instructions

1. Cook quinoa according to package directions
2. Place coconut oil in medium hot skillet
3. Add diced onion to skillet and cook for 2 mins
4. Add chicken to skillet and cook for 2-3 mins per side
5. Add curry powder, chili powder, garam masala, garlic, ginger and tomato sauce to skillet. Stir to coat chicken. Cook another 5 minutes. 
6. Add skillet contents to the slow cooker.  Add tomato sauce and stir.
7. Cook on high for 2 hours. Turn slow cooker off.
8. Stir in coconut milk. Let cool for 2-3 minutes and then stir in greek yogurt. 
9. Serve with quinoa and naan bread and top with cilantro.