Dump-and-Go Slow Cooker Butter Chicken Recipe
A flavorful and easy Dump-and-Go Slow Cooker Butter Chicken recipe featuring tender chicken cooked with aromatic spices, cauliflower, and tomato sauce, finished with creamy yogurt and butter. Perfect for a hassle-free, comforting meal served over basmati rice with naan and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours on low or 2 to 3 hours on high
- Total Time: 5 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
Ingredients
Chicken & Vegetables
- 2 pounds boneless, skinless chicken breasts (about 4 medium), cut into 1-inch cubes
- 1 small yellow onion, diced (about 1 cup)
- 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
Spices & Seasonings
- 1 tablespoon coconut oil (melted or softened)
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons chili powder
- 1 ⅓ tablespoon kosher salt
Tomato & Dairy
- 1 (6-ounce) can no-salt-added tomato paste
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter, cut into small pieces (or coconut oil for dairy-free)
- ½ cup half-and-half or full-fat coconut milk (not light)
- ½ cup plain nonfat Greek yogurt (or non-dairy yogurt)
To Serve
- Cooked basmati rice
- Naan
- Chopped fresh cilantro
Instructions
- Prep the slow cooker: Lightly coat the slow cooker with nonstick spray to prevent sticking and make cleanup easier.
- Layer chicken: Place the cubed chicken breasts evenly at the bottom of the slow cooker.
- Add aromatics and spices: Add diced onion, minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, tomato paste, cauliflower florets, and tomato sauce over the chicken. Gently stir to coat the chicken and cauliflower with spices, distributing flavors while keeping the chicken mostly covered by the sauce.
- Add butter: Dot the top with small pieces of unsalted butter (or coconut oil if dairy-free) for added richness during cooking.
- Cook the chicken: Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 2–3 hours until the chicken reaches 165°F and is tender.
- Add creaminess: Once cooked, stir in the half-and-half or full-fat coconut milk to add creaminess to the sauce.
- Incorporate yogurt: Let the dish cool slightly until it is warm but not piping hot, then gently stir in the plain nonfat Greek yogurt (or non-dairy yogurt) to enrich the sauce without curdling.
- Serve: Spoon the butter chicken warm over cooked basmati rice or quinoa, serve with naan bread, and garnish with chopped fresh cilantro for a fragrant finish.
Notes
- Use full-fat coconut milk and yogurt for best richness if dairy-free.
- Adjust chili powder according to your preferred spice level.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- Wait until the dish is not too hot before adding yogurt to prevent curdling.
- Serve with basmati rice and naan to complement the flavors.