Slow Cooker Butter Chicken with Cauliflower and Coconut Milk Recipe
A rich and flavorful Slow Cooker Butter Chicken recipe featuring tender chicken breasts simmered with aromatic spices, tomato sauce, and cauliflower florets. Finished with creamy half-and-half and Greek yogurt, this comforting dish is perfect served over brown rice, quinoa, or naan.
- Prep Time: 20 minutes
- Cook Time: 4 hours 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Chicken and Vegetables
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 1 small cauliflower (or 1/2 large head, cut into florets, about 4 1/2 cups)
- 1 small yellow onion, diced (about 1 cup)
Spices and Oils
- 1 tablespoon coconut oil
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic (about 4 teaspoons)
- 1 1/2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon kosher salt
Tomato Base
- 1 (6-ounce) can no salt added tomato paste
- 1 (14-ounce) can tomato sauce
Dairy and Creaminess
- 2 tablespoons unsalted butter (cut into small pieces, use coconut oil to make dairy free)
- 1/2 cup half-and-half or full-fat coconut milk (do not use light coconut milk)
- 1/2 cup plain nonfat Greek yogurt (or non-dairy yogurt to make dairy free)
Serving Suggestions
- Prepared brown rice
- Quinoa
- Homemade Naan
- Chopped fresh cilantro
Instructions
- Sauté aromatics and spices: In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until it begins to soften, about 5 minutes. Add the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook for about 30 seconds until fragrant, stirring constantly to combine.
- Transfer to slow cooker: Transfer the cooked onion and spice mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the cauliflower and chicken. Stir gently to combine the florets with the sauce, being careful to leave the chicken pieces mostly undisturbed. Scatter the butter pieces over the top.
- Slow cook chicken and cauliflower: Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and registers 165°F on an instant-read thermometer. Cooking times may vary by slow cooker, so check early to avoid drying out the chicken. Once cooked, transfer chicken to a cutting board and let cool slightly.
- Tenderize cauliflower: The cauliflower may still be firm at this point. Stir contents of slow cooker well to coat florets with sauce. Cover and cook on high until the cauliflower is completely tender, approximately 30 minutes to 1 hour more. Skip this step if florets are already tender.
- Cut chicken and finish sauce: Once the chicken has cooled enough to handle, cut into bite-sized pieces. Return chicken to the slow cooker along with the tender cauliflower florets. Stir in the half-and-half or full-fat coconut milk. Let the mixture cool for a few minutes, then gently fold in the Greek yogurt. Stirring the yogurt in gradually prevents curdling from heat.
- Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or homemade naan bread. Garnish with chopped fresh cilantro for a burst of color and freshness.
Notes
- To make this recipe dairy-free, substitute the unsalted butter with coconut oil and use full-fat coconut milk in place of half-and-half. Use non-dairy yogurt instead of Greek yogurt.
- Check the chicken temperature with a thermometer to ensure it reaches 165°F for safe consumption.
- If using a slow cooker with a different wattage, adjust cooking times accordingly and monitor doneness to prevent overcooking.
- The cauliflower can be substituted with other vegetables like bell peppers or peas if preferred.
- For a spicier dish, increase the chili powder slightly or add cayenne pepper to taste.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
