Slow Cooker Butter Chicken

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Tender shredded chicken in a rich, mildly spiced tomato and coconut milk sauce, made easy in the slow cooker.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Indian

Servings: servings

Calories: 657kcal

Author: Taylor Ellingson

Ingredients

1 ½ lb boneless skinless chicken thighs
1 white onion diced
2 tablespoons olive oil
15 ounce can coconut milk
6 tablespoons tomato paste
1 tablespoon fresh ginger grated or minced
4 cloves garlic minced
1 tablespoon curry powder
1 tablespoon garam masala
1 teaspoon chili powder
1 teaspoon salt
4 tablespoons butter
rice and naan for serving
chopped cilantro for topping

Instructions

Heat the olive oil in a skillet or a slow cooker with a sauté function. Note: this step is optional. You can add the onion in raw and omit the olive oil in the recipe.
Add the diced onion and cook until softened, about 5 minutes.
In a bowl, mix the coconut milk, tomato paste, ginger, garlic, curry powder, garam masala, chili powder, and salt.
Place the chicken thighs and onion in the slow cooker and pour the sauce over the top.
Top the chicken with the butter.
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
Remove the chicken, shred it, and stir it back into the sauce.
Serve with naan and/or rice. Sprinkle with chopped cilantro .Enjoy!

Notes

Spice Level - as written, this is mild. We didn't find it spicy at all and it was very kid friendly. If your family likes more heat, add red pepper flakes or cayenne pepper to taste.

Storage - store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheating - reheat on the stovetop or in the microwave. Add a splash of water if the sauce has thickened in the fridge.

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