EASY slow cooker butter chicken is made with healthy ingredients, and can be assembled and frozen for meal prep! Made with tender chicken thighs, and a creamy coconut tomato curry sauce, it's dairy-free, gluten-free, low carb, and delicious!
The slow cooker is a hero when it comes to easy weeknight dinners. This slow cooker butter chicken makes meal prep especially easy, along with vegan slow cooker tikka masala, and slow cooker sweet potato chicken curry.
Who doesn't love creamy, rich, and luxurious butter chicken!? This slow cooker butter chicken is a fresh take on this classic dish, using full-fat coconut milk instead of milk or butter. While not authentic; it is a lighter, dairy-free take on this traditional Indian dish (and just as flavorful)!
Best of all, there's no sautéeing needed - just combine the ingredients in your slow cooker and cook!
Reasons You'll Love This Recipe
- it's loaded with rich and delicious flavors thanks to the spices (though is not spicy)
- it is low carb, dairy-free, and made from wholesome ingredients
- it takes 10 minutes to throw together and no pre-cooking is required!
Recipe Video
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
ingredient Notes
- Chicken - we suggest using boneless skinless chicken thighs for this recipe, as they are less prone to overcooking than chicken breasts; however, we've provided cooking instructions for this swap if you wish to make it. For a vegetarian option, you could swap for tofu!
- Tomato sauce - refers to pureed tomatoes and not ketchup; can sometimes be called passata
- Coconut milk- be sure to use a full fat coconut milk as it adds the best texture, but is also less prone to breaking while it cooks. We recommend Thai Kitchen brand.
- Almond flour - not traditional at all, but we add just before serving to thicken the sauce
- Lemon juice - boosts the flavor after a long cook and finishes off this dish perfectly!
Step by step directions
Combine
Combine all ingredients in a 6-quart slow cooker.
Cook
Cook on low for 5 hours or high for 3 hours.
Add Final Ingredients
Just before serving, stir in the almond flour, lemon juice, and adjust salt to taste.
To Assemble Ahead And Freeze
Crockpot freezer meals are a staple in my freezer and are an absolute lifesaver during busy weeks! Here’s how you can turn this recipe into a crockpot freezer recipe:
- Assemble all ingredients in a reusable silicone bag
- Squeeze out as much air as possible.
- Freeze for up to 3 months.
- Thaw completely before cooking as directed above.
FAQ
Yes, you can! Swap an equal weight, and reduce the cooking time to low 3-4 hours.
Yes, but we prefer to add them towards the end of the cooking (about 1- 1 ½ hours before serving). That way they don't get mushy! Small cauliflower florets and frozen peas would be great in this recipe.
This is not an authentic recipe; it's been adapted for easy prep and so that you can freeze it before cooking and use as a freezer to crockpot recipe.
storage
Leftovers of this slow cooker butter chicken store and reheat well! We like to portion out with rice and broccoli for easy single-serve lunches. Here's how to store leftovers for meal prep:
- Refrigerate - let cool completely, then portion out with rice into 2 cup meal prep containers. Store in sealed container in the fridge for up to 4 days.
- Freeze - let cool completely, then portion out into freezer containers with rice. Freeze for up to 3 months.
- Thaw - if frozen, thaw completely before reheating.
- Reheat - in the microwave until steaming hot.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Slow Cooker Butter Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs cut into large cubes; see note 1
- 14.5 oz tomato sauce 1 can; note 2
- 13.5 oz coconut milk full fat; 400 mL
- 1 teaspoon garam masala
- 1 teaspoon tandoori masala
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
Before serving
- 3 tablespoons almond flour
- 1 teaspoon lemon juice
- ¼ teaspoon salt or adjust to taste
Instructions
- Combine - all ingredients in a 6 quart slow cooker. Cook on low for 5 hours or high for 3 hours (see note 1).
- Add final ingredients - Just before serving, stir in the almond flour, lemon juice, and adjust salt to taste.
Tips:
- chicken thighs work best as chicken breasts are more prone to overcooking; if you swap breasts, reduce the cook time to low 3-4 hours.
- refers to pureed tomatoes and not ketchup; can sometimes be called passata
- Refrigerate - let cool completely, then portion out with rice into 2 cup meal prep containers. Store in sealed container in the fridge for up to 4 days.
- Freeze - let cool completely, then portion out into freezer containers with rice. Freeze for up to 3 months.
- Thaw - if frozen, thaw completely before reheating.
- Reheat - in the microwave until steaming hot.
- Combine all ingredients in a gallon-sized freezer bag, 1.5 L reusable silicone freezer bag, or storage container.
- Squeeze out as much air as possible and freeze for up to 3 months.
- Thaw completely before cooking as directed above.
- Portion out the butter chicken with rice (or quinoa) and steamed vegetables into freezer-safe meal prep containers.
- Cool completely, then freeze for up to 3 months.
- Thaw completely before reheating in the microwave until steaming hot.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Kelly Norman says
This looks amazing but I'm wondering what I could substitute for the coconut milk due to allergies. Thanks so much!
Chevy Geach says
Can this be converted to the instant pot?
Denise Bustard says
Hi Chevy! I believe it would work! Make sure to use full fat coconut milk, as some people have had issues with coconut milk flaking in the IP (I have not for some reason!). I would try 6 minutes high pressure with a 10 min natural pressure release. Let me know if you try it!
Chevy Geach says
Great! We will give that a try!
Karen says
We really enjoyed this butter chicken, which was mild enough for our children (5 and 2) to enjoy and full of flavour. The leftovers have gone in the freezer for a night when I get home late and my husband is on kitchen duty 🙂
Denise says
So happy to hear you enjoyed it, Karen! It makes a great freezer meal. Thanks so much for taking the time to leave a review 🙂
Tanya says
I can't find tandoori masala anywhere but jarred stuff. What spices can I use instead?
Denise says
Hi Tanya! According to this post a great swap is either a homemade tandoori masala blend (here's a great looking one) or madras curry powder.
Miriam says
Yum! So simple! I used a can of diced tomatoes and ended up adding 4x tablespoons of cornflour to thicken it slightly as the tomatoes are thinner than tomato sauce would have been. The lemon juice at the end really does the trick! Love it!
Denise says
Hi Miriam! Thanks so much for your review, and good to know that cornstarch works as well!
Roxanne says
Does it have to be almond flour? Or would regular all-purpose work as well? Recipe looks delish and can't wait to try it out!
Denise says
Hi Roxanne! Looks like one reader used cornstarch instead of almond flour. Worth a try?