Slow-Cooker Butter Chicken

Slow-Cooker Butter Chicken

5 Reviews
From: EatingWell Magazine, January/February 2019

Browning the chicken and sautéing the aromatics before everything goes into the crock pot is key to building the flavors in our version of this popular curry.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 2¼ pounds boneless, skinless chicken thighs, trimmed
  • 1 cup chopped yellow onion
  • 2 teaspoons grated fresh ginger
  • 1½ teaspoons grated garlic
  • 1 teaspoon garam masala
  • 1 teaspoon ground cardamom
  • 1 (14 ounce) can light coconut milk
  • 1 cup unsalted chicken broth
  • 3 tablespoons tomato paste
  • 1¾ cups water
  • 1 cup long-grain brown rice
  • ¾ teaspoon kosher salt
  • Lime wedges & sliced scallions for garnish

Preparation

  • Prep

  • Ready In

  1. Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
  2. Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.
  3. Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.
  4. About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  5. Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.
  • Equipment: 6-qt. slow cooker

Nutrition information

  • Serving size: 1 cup chicken with sauce and ⅔ cup rice
  • Per serving: 434 calories; 17 g fat(7 g sat); 3 g fiber; 34 g carbohydrates; 34 g protein; 21 mcg folate; 156 mg cholesterol; 3 g sugars; 0 g added sugars; 154 IU vitamin A; 4 mg vitamin C; 27 mg calcium; 2 mg iron; 473 mg sodium; 558 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 2 starch, 1½ fat, 1 vegetable

Reviews 5

April 09, 2019
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By: Kaitlyn
more like a stew, swapped tomato paste for tomatoes. sweet flavor but not sure I'll try again to replicate a favorite dish
March 23, 2019
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By: Erin Erskine
My family really loves this recipe. We serve it with naan and my kids love it.
February 11, 2019
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By: msamusebouche'
We thought this was an amazing recipe! Have made it several times! I admit I used the full fat coconut milk!
January 23, 2019
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By: Rebecca H
I had to adjust this dish to make it work. I turned it into a butter chicken stew. There was little flavor to begin with (double everything) and added in two yellow onions. I found that two tablespoons of cornstarch/cold water thickened it up nicely. The original is basically boiled chicken and pepper water.
January 15, 2019
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By: Geoff Openshaw
Runny. Little flavor. Avoid this one.
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