One of the ways I keep the Whole30 feeling fresh and fun is by challenging myself to menu plan and to try new dinner recipes. I feel like we’ve discovered so new recipes this go round that we’ll continue making all year, not just on the Whole30. This Slow Cooker Butter Chicken is one of them. It is so good that I knew I had to post it for you guys ASAP. You are going to love it!
Butter chicken is an Indian dish known as murgh makhani. The New York Times calls it the “General Tso’s of Indian food” because it’s so delicious and universally appealing. It’s just a basic chicken curry in a creamy tomato sauce but there’s nothing “basic” about the flavor of this dish thanks to this line up of spices.
Cayenne pepper, paprika, coriander, garam masala, cumin and turmeric meet to make magic happen.
The original recipe calls for lots of cream in the tomato sauce but I used a can of full-fat coconut milk for a dairy-free, Whole30, Paleo modification. I can’t stress to you enough the importance of using the full-fat version. It makes the biggest difference in richness of flavor and texture.
This is one of those super easy “dump it all in the slow cooker and go” recipes where you don’t even have to brown anything ahead of time. Personally, this is my favorite way to use the slow cooker! 🙂
The Slow Cooker Butter Chicken only takes about six hours on low. The chicken will easily shred with a fork. I served it over cauliflower rice with fresh cilantro.
Try this out! Especially if you’ve never experimented with Indian curry spices. This Slow Cooker Butter Chicken is a great gateway!
Slow Cooker Butter Chicken Recipe
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Slow Cooker Butter Chicken {Paleo + Whole30}
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: Indian
Description
A recipe for Slow Cooker Butter Chicken that is Whole30 and Paleo friendly while also extremely rich in taste and texture!
Ingredients
1 pound boneless, skinless chicken thighs or breasts (I used thighs)
1 red, yellow or orange pepper, diced
1 onion, diced
4 garlic cloves, minced
1-inch piece of fresh ginger, minced
1 (13.5 ounce) can of full fat coconut milk
1 (6 ounce) can tomato paste
1 tablespoon Arrowroot powder (or coconut flour)
2 teaspoons garam masala
1/4–1/2 teaspoon cayenne pepper (depending on your spice tolerance)
1 teaspoon coriander
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt (taste and season as needed before serving)
Juice of 1 lime
Rice, for serving
Cilantro, for garnish
Instructions
- Place chicken thighs and remaining ingredients in a slow cooker. Stir to combine.
- Cover and cook on low for 6 hours. Chicken should be falling apart and easily shred with a fork.
- Serve over rice of your choice. Use cauliflower rice for a Whole30, Paleo friendly option.
- Garnish with cilantro.
YUMMY! I cannot wait to make this next weekend for a slow cooker Sunday! I’ve always wanted to try Butter Chicken and this recipe so far looks like my favorite. Happy Monday friend! XOXO
Oh man! I LOVE butter chicken! Thank you so much for this! I’ll definitely be making this for my daughter and son in law when they come up next weekend. Perfect!!
This sounds AMAZING. Adding it to my must-try list of recipes!!
xoxo
Seriously? This is amazing!! It seems so uncomplicated and yet so unusual! I need something like this in my rotation. Will definitely try it.
I made this for my husband tonight and he loved it! I served it with basmati rice but I’m going to try making it with tofu and cauliflower rice for me sometime soon. This was the easiest recipe ever and he asked me to make it again, so thank you!
I just ran out in the storm (I’m in Boston) to get a few things because we were totally out of food and all the store had left was lite coconut milk. Any suggestions to up the fat to make up the difference? I know it’s going to make a difference in taste. I’m guessing coconut oil is a bad idea?
Do you think this will still work without arrowroot or coconut flour? Thanks!!
Yes! You could also just use regular flour or cornstarch.
I just wanted to let you know I finally got around to making this, and I wish I had done so earlier! It was soooo good! I didn’t have a bell pepper so I skipped it, but followed everything else. I actually made it in my instant pot which was great – o quick! Thanks for the great recipe.
Hi Mary
I’m a newbie with Instant pot. How long did you cook it for?
thanks!
This looks delicious! Is there anything that I could use as a substitute for the coconut milk? My boyfriend is allergic to coconut. Thanks!
None of the stores in my area carry a garam masala blend. Do you have a recipe to make my own blend? Don’t want to order online really
Great recipe. I made this last night and will be making again! I did not have the garam masala but it still turned out okay without it. Will try to find some for the future.
Glad to hear this was a hit for you! 🙂
We are having this for dinner tonight! I can’t wait to try this!! By chance do you know how many calories this meal is? I know with Whole30 the point is not to count calories, but just trying to fit since having my baby.
I made this in my instant pot with frozen chicken breasts. I cooked it for 13 minutes. When it was finished I quick released it and took the chicken out to rest then shred. In the mean time I set my instant pot to sear and made a corn starch slurrry(mine is not an instant pot so then name for this on your might be different). Once it was boiling I added the slurry. Cook for a minute, add chicken back and serve.
Thank you so much for sharing this modification!
This was SO good! Super easy to make, but super flavorful!
Thanks so much for trying the recipe and reporting back! 🙂
Hello! I’m making this tomorrow and about to make a grocery run. For the bell peppers, do you only need 1? I know you said “or” in the ingredients section when talking about which color but the picture of the ingredients in the crockpot look like you have multiple colors, so just making sure it wasn’t supposed to be “and.” Thank you!
I’m planning on making this this week (so excited!) However, it will be just two of us eating. Do the leftovers freezer well?