Slow Cooker Butter Chicken with Cauliflower and Naan

Slow Cooker Butter Chicken

Whole chicken thighs simmer in a mild tomato-and-spice sauce, then get cut into chunks for serving. Cauliflower goes in partway through so the florets become tender without falling apart. Butter and heavy cream are stirred in after the main cook, giving the orange-red sauce a glossy finish that coats the chicken and cauliflower. Serve in individual bowls with cilantro and warm naan alongside.

Prep: 20 minutes | Cook: About 4 to 5 hours on LOW or 2 1/2 to 3 1/2 hours on HIGH | Servings: 4 to 6

Ingredients for Slow Cooker Butter Chicken

• 1 tablespoon neutral oil
• 1 medium yellow onion, finely chopped (about 150g)
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons tomato paste (about 30g)
• 1 can (15 ounces) plain tomato sauce (425g)
• 1 1/2 pounds boneless skinless chicken thighs, kept whole (about 680g)
• 2 cups medium cauliflower florets (about 200g)
• 3 tablespoons unsalted butter (about 40g)
• 1/2 cup heavy cream (about 120g)
• 2 tablespoons chopped fresh cilantro
• 4 to 6 pieces naan, warmed, for serving

For more heat, add a pinch to 1/4 teaspoon cayenne with the other spices.

How to Make Slow Cooker Butter Chicken

1. Sauté the sauce base: Heat the oil in a medium skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic, ginger, spices, salt, and tomato paste. Stir for about 1 minute, until fragrant, lowering the heat if the paste begins to catch. Stir in the tomato sauce.
2. Start the slow cook: Place the whole thighs in a 5- to 6-quart slow cooker. Pour the sauce over them and turn to coat. Do not add water or stock. Cover and cook on LOW or HIGH.
3. Add the cauliflower: After about 3 hours on LOW or 1 1/2 to 2 hours on HIGH, nestle the florets into the sauce. Cover and continue cooking. Medium florets may need another 1 to 2 hours on LOW or 45 to 90 minutes on HIGH; check their texture rather than relying only on the clock.
4. Check the chicken and cauliflower separately: Start checking the thickest part of the chicken at about 3 1/2 hours on LOW or 2 1/2 hours on HIGH. When it reaches 165°F (75°C), remove it and cut it into roughly 1-inch pieces. The cauliflower is ready when fork-tender but still intact. If it needs longer, keep it cooking, covered, while the chicken stays out.
5. Finish the sauce: If the sauce is thin, see the thickening note below before adding the dairy. Return the chicken to the cooker. Stir in the butter until melted, then gently stir in the cream. Cover and warm on LOW or WARM for 10 to 15 minutes, just until hot. Taste and add salt if needed. Let the curry settle for about 5 minutes.
6. Serve: Spoon the curry into individual bowls, keeping the chicken chunks and cauliflower visible. Scatter with cilantro and serve with warm naan alongside.

Keeping the Chicken and Cauliflower Intact

Cooking the thighs whole helps them hold together when cut; small pieces left in the slow cooker for the full cook are more likely to fall apart. Begin checking early because slow cookers heat differently, and remove the chicken once it reaches 165°F rather than waiting for the cauliflower.

Medium cauliflower florets added partway through should soften while retaining their shape. Larger florets or a cooler-running slow cooker may need more time, so use a fork to check them.

How to Thicken the Sauce

The canned tomato sauce supplies the starting liquid, so added water can make this curry too thin. If the chicken releases a lot of juice, remove the cooked chicken and cauliflower and leave the cooker uncovered on HIGH briefly, until the sauce coats a spoon rather than running off like broth. Return the pieces, then add the butter and cream. Adding the cream after the main cook keeps it from spending hours at slow-cooker heat.

Ingredient Options

Boneless skinless chicken breast can replace the thighs, but begin checking it earlier and remove it as soon as it reaches 165°F. Half-and-half makes a thinner, less-rich sauce in place of heavy cream. Full-fat coconut milk also works as a cream substitute, though it changes the flavor; replace the butter too if the dish needs to be dairy-free.

Basmati rice is another serving option, though naan alongside the bowls suits this version.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in an airtight container for up to 3 days, separate from any cooked rice. Reheat gently in a saucepan, stirring occasionally, or microwave in intervals, stirring between them, until the chicken reaches 165°F. Add a small splash of water if the chilled sauce is too thick. Do not reheat cold leftovers in the slow cooker.

Freeze cooled portions in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator. The cream sauce may need gentle stirring as it reheats. For a planned freezer batch, you can freeze the tomato-chicken base before adding the cream, then finish it after reheating.

Nutrition

Approximate nutrition per serving, based on 6 servings with one medium naan each: 575 calories, 31g protein, 27g fat, and 57g carbohydrates. Per 100g, approximately 155 calories, 8g protein, 7g fat, and 15g carbohydrates. Values are estimates; naan size, ingredient brands, and sauce reduction will affect them.