If you’re craving the deep, comforting flavor of authentic Indian butter chicken without spending hours in the kitchen or relying on takeout, this Slow Cooker Butter Chicken is the perfect fix. Rich in spices, creamy in texture, and packed with wholesome ingredients, it’s everything you love about this dish made healthier and easier in the slow cooker.
Why You’ll Love This Recipe
This slow cooker version has all the depth of traditional butter chicken with a modern, health-conscious twist.
It offers:
- Hands-off cooking with just 10 minutes of prep
- Healthy ingredients like lean chicken breasts, cauliflower, and Greek yogurt
- A dairy-free alternative using coconut milk and coconut oil
- Family-friendly flavor with adjustable spice levels
It’s a perfect option for busy weeknights, meal prepping, and anyone following a gluten-free or dairy-free lifestyle.
Ingredients
- 2 lb boneless, skinless chicken breasts (about 4 medium)
- 1 tbsp coconut oil
- 1 small yellow onion, diced (about 1 cup)
- 1 tbsp minced fresh ginger
- 4 garlic cloves, minced (about 4 tsp)
- 1½ tbsp curry powder
- 1 tbsp garam masala
- 1½ tsp chili powder
- ¾ tsp kosher salt
- 1 (6 oz) can no-salt-added tomato paste
- 1 small cauliflower head (about 4½ cups florets)
- 1 (14 oz) can tomato sauce
- 2 tbsp unsalted butter, cut into pieces (or use coconut oil)
- ½ cup half-and-half or full-fat coconut milk
- ½ cup plain nonfat Greek yogurt or non-dairy yogurt
To serve:
Prepared brown rice
Quinoa
Homemade naan
Chopped fresh cilantro
Instructions
- In a nonstick skillet, heat coconut oil over medium-high heat. Add onion and cook until soft, about 5 minutes. Add ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook about 30 seconds until fragrant.
- Transfer the mixture to a 6-quart or larger slow cooker. Place chicken on top, followed by cauliflower. Pour in tomato sauce and gently stir to coat the cauliflower, leaving chicken pieces mostly undisturbed. Add butter pieces on top.
- Cover and cook on high for 1½ to 2½ hours or on low for 4 to 6 hours, until the chicken is fully cooked and reaches 165°F.
- Remove the chicken to a cutting board. Stir the cauliflower into the sauce. Cover and cook on high for another 30 minutes to 1 hour, until the cauliflower is tender.
- Cut the chicken into bite-size pieces and return it to the slow cooker. Stir in the half-and-half or coconut milk. Let cool slightly, then gently stir in the yogurt.
- Serve warm with rice, quinoa, or naan, and garnish with chopped cilantro.
Tips and Variations
- To make it dairy-free, use coconut oil instead of butter, and replace half-and-half and yogurt with full-fat coconut milk and non-dairy yogurt
- For more heat, increase the chili powder or add sliced jalapeños
- Swap cauliflower for broccoli or add spinach during the last 10 minutes
- Chicken thighs can be used instead of breasts for a juicier texture
Storage and Meal Prep
Refrigerate leftovers in an airtight container for up to 5 days
Freeze for up to 3 months
Reheat gently on the stovetop or in the microwave with a splash of water or milk
This butter chicken tastes even better the next day, making it ideal for meal prep or easy lunch planning
