Crock Pot Butter Chicken

16 310 585
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 h 4
Crock Pot Butter Chicken
Health Rating


2 tbsp Butter, unsalted
1 tsp Cayenne pepper
454 gm Chicken breast, boneless, skinless (cut into bite size chunks)
1 can(s) (13.5 oz) Coconut milk
1/4 cup Cream, half and half, 10% M.F.
2 tsp Curry powder
2 tbsp Garam masala
3 clove(s) Garlic (minced)
1 tbsp minced Ginger root
1/2 cup Greek yogurt, plain, fat-free
2 tsp Indian curry paste
1 dash Salt (to taste)
1 small can Tomato paste, canned
1/2 tsp Turmeric, ground (to taste)
2 cup White rice, long-grain, parboiled, cooked (divided)
1/2 medium Yellow onion (finely minced)


In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. Stir once or twice during cooking, but it is not necessary.

When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan.


Nutrition Facts

Per Portion

Calories 585
Calories from fat 290
Calories from saturated fat 221
Total Fat 32 g
Saturated Fat 24.6 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.6 g
Cholesterol 86 mg
Sodium 635 mg
Potassium 1121 mg
Total Carbohydrate 40 g
Dietary Fiber 4.7 g
Sugars 7.2 g
Protein 36 g

Dietary servings

Per Portion

Grain 1.0
Meat 1.3
Milk Alternative 0.2
Vegetables 0.5

Energy sources