Slow Cooker Butter Chicken

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 3/21/2023

Simple butter chicken made in the slow cooker is transformed into a reduced-dairy version when using almond milk instead of cream. This classic Indian dish is best served with rice and will make your house warm and full of spiced aromas.

6 hours
Serves: 4 Save

Ingredients (15)

  • 1.5 lbs boneless chicken thighs; washed and cut into bite-sized pieces
  • 1 large sweet onion; diced
  • 1 can tomato sauce (8 oz)
  • 1 can of diced tomatoes (14 oz); drained
  • 2 tablespoons tomato paste
  • 1 can of chopped green chiles (4 oz)
  • 1 teaspoon fresh minced ginger
  • 4 cloves of garlic; minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • Salt and pepper
  • 1 cup Almond Breeze Original Almondmilk
  • 2 tablespoons of butter
  • Cilantro; for garnish

Directions

  1. Brown the chicken on the stove (in butter or olive oil) for about 10 minutes, seasoning well with salt and pepper.
  2. While the chicken is browning, add the onion, tomatoes, tomato sauce, green chiles, tomato paste, cinnamon, cumin, coriander, ginger and garlic into the slow cooker.
  3. Top the slow cooker ingredients with the browned chicken and stir well. Season with salt and pepper before covering.
  4. Set the slow cooker to cook on low for 4-6 hours.
  5. Before serving, stir in the almond milk and butter, then garnish with chopped cilantro.
  6. Enjoy over rice or sautéed veggies!