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nameSlow Cooker Butter Chicken
descriptionYou don't need a laundry list of ingredients to make this delicious dinner!
urlhttps://12tomatoes.com/sc-butter-chicken
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Ingredients
  • 2 pounds boneless, skinless chicken breasts or thighs, cubed
  • 1/2 yellow onion, minced
  • 1 (14 oz.) can coconut milk
  • 1 (6 oz.) can tomato paste
  • 8 cloves garlic, crushed
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon garam masala
  • 1/2 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • kosher salt and freshly ground pepper, to taste
  • basmati rice, garnish
Preparation
  1. Heat butter in a large pan or skillet over medium heat and sauté onion for 10-12 minutes, or until softened and caramelized.
  2. Add garlic and cook for 1 minute, then transfer to slow cooker.
  3. Place cubed chicken on top of onions, then season with garam masala, paprika, cumin, turmeric and cayenne, then season generously with salt and pepper.
  4. Pour in coconut milk, then stir in tomato paste and flour, mixing so that everything combines.
  5. Cover slow cooker and cook on high for 2-3 hours (or on low for 5-6), until chicken is cooked all the way through.
  6. Serve hot with basmati rice or naan. Enjoy!
You don't need a laundry list of ingredients to make this delicious dinner!
Course:

Recipe adapted from Noshing With The Nolands

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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

5 from 4 votes
Servings: Serves 6
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs, cubed
  • 1/2 yellow onion, minced
  • 1 (14 oz.) can coconut milk
  • 1 (6 oz.) can tomato paste
  • 8 cloves garlic, crushed
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon garam masala
  • 1/2 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • kosher salt and freshly ground pepper, to taste
  • basmati rice, garnish

Preparation

  1. Heat butter in a large pan or skillet over medium heat and sauté onion for 10-12 minutes, or until softened and caramelized.
  2. Add garlic and cook for 1 minute, then transfer to slow cooker.
  3. Place cubed chicken on top of onions, then season with garam masala, paprika, cumin, turmeric and cayenne, then season generously with salt and pepper.
  4. Pour in coconut milk, then stir in tomato paste and flour, mixing so that everything combines.
  5. Cover slow cooker and cook on high for 2-3 hours (or on low for 5-6), until chicken is cooked all the way through.
  6. Serve hot with basmati rice or naan. Enjoy!