Slow Cooker Butter Chicken #1



2diced onions
3cloves of garlic, minced
3 tbspbutter
2 tbspgrated fresh ginger
2 tbsppacked brown sugar
2 tspchili powder
3/4 tspground coriander
3/4 tspground turmeric
1/2 tspground cinnamon
1/2 tspground cumin
1/2 tspsalt
1/2 tsppepper
1796 mL can diced tomatoes
1cup chicken broth
1/4 cupalmond or cashew butter
3 lbsboneless, skinless chicken thighs, quartered
1 cupplain yogurt (*or substitute heavy or sour cream)
2 tbspchopped fresh cilantro


  1. Add onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper, and tomatoes to slow cooker.
  2. Whisk broth with cashew/almond butter. Pour into slow cooker with the other ingredients
  3. Cook on low for 5 to 8 hours
  4. Purée ingredients with an immersion blender.
  5. Add chicken, cook on high until chicken is cooked through and reaches a safe temperature; depending on the slow cooker, this could take anywhere from 45 minutes to 2 hours. Test the chicken’s temperature, especially if it’s your first time doing the recipe.
  6. Stir in yogurt.
  7. Optionally, sprinkle with fresh cilantro before serving.


  1. If your slow cooker takes substantially longer than 45 minutes to cook the chicken through on High, I’d be concerned about ever using it on Low with meat.