Slow-Cooker Indian Butter Chicken

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Lori Schroeder
Course
Serves 4 servings
Prep time
20m
Cook Time
7h 0m

This is a tasty dish that is not too spicy. If you like more spice, feel free to add something like sriracha, cayenne pepper, or hot chile paste.

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Ingredients

  • 1
    red onion, thinly sliced
  • 1 Pound
    baby red-skinned potatoes, halved or quartered if large
  • 1
    jalapeno, seeded and sliced
  • 1
    small bunch cilantro, leaves and tender stems separated, chopped
  • 1 1/2 Pound
    boneless, skinless chicken breasts or thighs
  • 1 Tablespoon
    garam masala
  • kosher salt and freshly ground pepper
  • 2 Tablespoons
    unsalted butter, cut into pieces
  • 1
    cinnamon stick
  • 15 Ounces
    can tomato sauce
  • 1/2 Cup
    heavy cream
  • kosher salt

Instructions

  1. Add the red onion, potatoes, jalapeno and cilantro stems to a slow cooker. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours

  2. Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt.

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