Slow Cooker Butter Chicken
This Slow Cooker Butter Chicken is a rich, creamy and aromatic dish made with pantry-friendly spices, coconut cream, and a touch of zing from fresh ginger and garlic. The slow cooking method allows the flavours to meld beautifully, producing tender chicken in a velvety sauce that feels indulgent yet wholesome.
Using the Simply Wholesome Pantry Butter Chicken meal base cuts down on prep while still delivering a flavour-packed curry. A handful of fresh ingredients like zucchini and coriander added at the end brighten it all up, making it perfect for busy nights or fuss-free meal prep.
Serve it with warm roti or rice, and you’ve got a comforting, family-friendly dinner that’s gluten-free, freezer-friendly, and easily adaptable. You can also turn this into a freezer ‘dump bag’ meal or bake it in the oven if preferred, flexible and delicious every time.
Slow Cooker Butter Chicken
Rate this RecipeEquipment
- Large slow cooker (4L–5L)
- Sharp Knife
- Chopping Board
- Measuring spoons
- Mixing Spoon
- Ladle or tongs
Ingredients
- 2 chicken breasts large, largely diced
- 1 brown onion diced
- 2 cm ginger finely chopped
- 3 garlic cloves finely chopped
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 175 g Simple Wholesome Pantry Butter Chicken meal base
- 400 g tomatoes canned
- 400 g coconut cream
To add later:
- 1 zucchini sliced into rounds and halved
To serve:
- Roti bread
- coriander Fresh
Instructions
- To the slow cooker add the chicken, onion, ginger, garlic, curry powder, garam masala, butter chicken meal base, canned tomatoes, and coconut cream. Stir well to coat the chicken and combine all ingredients.
- Cover and cook on high for 3 hours, until the chicken is tender and the sauce is rich and fragrant.
- Once the chicken is cooked, remove it from the slow cooker then cut it up into chunks and put to the side.
- In the final 30 minutes of cooking, stir in the zucchini and return the chicken. Mix to combine and ensure the zucchini is mostly submerged. Stir once or twice during this time to prevent sticking.
- Once the zucchini is tender, remove the lid and stir through.
- Serve with warm roti bread and scatter over fresh coriander.
Video
Notes
Cooking Tips for Beginners
- Use pre-chopped garlic and ginger to save time.
- Cut the chicken into even pieces for consistent cooking.
- Stir occasionally to ensure nothing sticks to the base.
- Let the curry sit for 5 minutes before serving, it thickens slightly as it cools.
Serving Suggestions
- Serve with naan, roti, or steamed rice.
- Add a dollop of yoghurt or mango chutney on the side.
- Serve with a cucumber raita or simple green salad.
Freezer-Friendly
This butter chicken freezes well. Cool completely and portion into airtight containers. Freeze for up to 2 months. Defrost overnight and reheat gently, adding a splash of stock or water to loosen if needed.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Microwave or stovetop on low, stirring occasionally.
Meal Prep Instructions
- Dice chicken and store with onion, garlic and ginger in a container.
- Pre-measure spices and sauce base into a jar or bag.
- Slice zucchini and refrigerate separately.
- On the day: Dump everything into slow cooker, except zucchini, and follow cooking instructions.
Substitutions
- Chicken breasts: Swap for chicken thighs or tenderloins.
- Zucchini: Use spinach, capsicum or green beans.
- Coconut cream: Sub with cooking cream or yoghurt (stir through at end).
- Butter Chicken base: If unavailable, add extra tomato paste + 1 tsp sugar.
FAQs
1. Can I use chicken thighs instead of breasts?Yes, thighs work beautifully and are even more tender after slow cooking. 2. Can I cook this on low?
Absolutely, cook on low for 6–7 hours. 3. Is this freezer-friendly?
Yes. Cool completely before freezing and follow storage advice above. 4. Can I make it dairy-free?
Yes, this version is already dairy-free if you don’t serve it with yoghurt. 5. Can I cook this in the oven?
Yes, see “Oven-Friendly” notes below.
Oven-Friendly Version
Use a Dutch oven or deep baking dish:- Sauté onion, garlic, and ginger first.
- Add all remaining ingredients (except zucchini) and bake at 160°C for 1.5 hours.
- Remove, chop chicken, stir in zucchini, and bake uncovered for another 25–30 minutes.
Helpful Hints
- Add zucchini last so it doesn’t go mushy.
- Double the recipe for leftovers or freezer portions.
- Add chilli flakes if you like heat.
- Use fresh coriander stems in the sauce for added flavour.
- Stir through baby spinach at the end for extra greens.
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