When it comes to the hustle & bustle of back to school, this slow cooker butter chicken saves the day! It’s easy to make and super flavorful. Serve over some rice, a side of my 15-minute Garlic Naan Tortillas, and you’re all set!
When the leaves start to change and summer weather fades into fall, I’m all about the smells of cozy comfort foods in my kitchen (and bouquets of sharpened pencils… do you know what movie that’s from? It’s my all-time favorite). More slow-roasted favorites include my Shredded Buffalo Chicken Stuffed Sweet Potatoes, this Chipotle Braised Pot Roast (total game changer for spicy lovers!), and Crockpot Tomato Soup with Grilled Cheese Croutons for upcoming cool evenings spent on the porch.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
If you’d like to make Garam Masala from scratch, I’ve included ingredients below. This will make more than what you will use in the recipe, but it’ll keep for a few months to use in other recipes.
HOW TO MAKE GARAM MASALA:
I’m including exact measurements here, as I only list “garam masala” in the recipe card below. You can make your own or purchase it already made… totally up to you! I always have these spices on hand so I tend to just whisk it together once in a while to keep on hand. I’ll be sure to post more recipes using it soon!
- 1 tbsp. Cumin
- 1.5 tsp. Ground Coriander
- 1.5 tsp. Ground Cardamom
- 1 tsp. Cinnamon
- 1/2 tsp. Cloves
- 1/2 tsp. Nutmeg
- 1/2 tsp. Ground Ginger
- 1 tsp. Ground Black Pepper
While traditional garam masala doesn’t always include ground ginger, I really do love the addition.
FOR THE CHICKEN MARINADE:
- Plain Yogurt
- Lemon Juice
- Garam Masala
- Chicken Thighs
LET’S GET SAUCY:
- Butter
- Yellow Onion
- Tomato Paste
- Garlic Clove
- Jalapeño Pepper
- Ground Cumin
- Paprika
- Turmeric
- Garam Masala
- Kosher Salt, or more to taste
- 8 oz. Tomato Sauce
- 1.5 cups Coconut Milk, divided
- 2 tbsp. Cornstarch
- 1 tbsp. Water
SUGGESTED GARNISHMENTS:
- Cilantro
- Basil
- Lime Wedges
Fresh herbs are a must here, as it adds a brightness of flavor to contrast with the richness of the sauce. A squeeze of lime is always a nice addition, but not totally mandatory (even though I highly recommend it!).
MORE COMFORT FOOD RECIPES YOU’LL ENJOY:
Grandma June’s Home-Style Chicken Meatloaf
Beef and Mushroom Lasagna Soup
Marry Me Parm Piccata Roasted Potatoes
The Absolute Best Cream of Celery Soup
Mind-Blowing Southern Baked Mac & Cheese
My Grandma’s Super Easy Recipe for Bierocks
Cheesy Potato Casserole with Plum Tomatoes
Inside Out Cheesy Sausage Biscuits
Miso Pumpkin Pasta with Cornflake Pangrattato
Mashed Potatoes with Cream Cheese, Cheddar, and Onions
Herbed Butternut Squash Lasagna with Sausage
VIEW MORE RECIPES BY CLICKING HERE!
- 1 cup Plain Yogurt
- 1 tbsp. Lemon Juice
- 1 tbsp. Garam Masala
- 6 Chicken Thighs (2.25 lbs)
- 1 tbsp. Butter
- 1 Yellow Onion
- 1 Garlic Clove, minced
- 1 Jalapeño Pepper, seeded and chopped
- 1 tbsp. Tomato Paste
- 2 tsp. Ground Cumin
- 2 tsp. Paprika
- 1 tbsp. Turmeric
- 1 tsp. Garam Masala
- 1 tsp. Kosher Salt, or more to taste
- 8 oz. Tomato Sauce
- 1.5 cups Coconut Milk, divided
- 2 tbsp. Cornstarch
- 1 tbsp. Water
- White Rice
- ¼ cup Chopped Cilantro
- 2 tbsp. Chopped Basil
- Fresh Lime Wedges, optional
- Marinate the chicken in the yogurt, lemon juice, and garam masala for at least 30 minutes or up to overnight.
- Add the butter to a medium-high heated skillet and saute the onion until softened. About 5 minutes.
- Once softened add the garlic and jalapeño pepper. Continue to cook until fragrant, about 3 minutes.
- Place the chicken in the slow cooker along with onion mixture, tomato paste, spices, tomato sauce, and half of the coconut milk.
- Stir and slow cook on low, covered, for 4.5 hours.
- Remove the lid, add the remaining coconut milk along with the cornstarch mixed with water. Cover and continue to cook for another 30 minutes.
- Remove the chicken from the slow cooker and shred with two forks. Optional: add the liquid to a blender and blend until smooth.
- Return the chicken to the sauce inside the slow cooker. Stir, and serve over white rice with chopped herbs and fresh limes.
NOTES ON THIS RECIPE:
- I prefer to use coconut milk in this recipe, but you could also switch it out with heavy cream.
- There’s no need to cut the chicken before adding to the slow cooker. It will fall apart almost all on it’s own or with the simple touch of two forks or a serving spoon.
- Store any leftovers in a sealed container, refrigerated, and enjoy within 2 – 3 days. Simply microwave or cook on the stovetop to reheat.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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