Low Carb Slow-Cooker Butter Chicken

This butter chicken goes into the slow cooker raw and comes out as a creamy, spiced curry. Boneless chicken thighs cook in coconut milk, butter, tomato paste and garam masala until they are tender enough to shred with two forks. Prep takes 15 minutes, the slow cooker does the rest, and the recipe makes 4 servings.

Save this recipe for later:

The sauce is rich, with a little heat from cayenne and a gentle warmth from ginger, cumin and turmeric. One serving has 6 grams of carbohydrates, which is why the dish suits a low carb plate with cauliflower rice.

What Goes in the Slow Cooker

The recipe card at the bottom has the exact amounts. This is what each ingredient contributes.

• Chicken thighs (1 ½ pounds, boneless and skinless): cut into bite-sized pieces. They stay juicy through a long cook. Chicken breasts work if you want a leaner dish, as in this puttanesca chicken breast recipe , and for more thigh ideas see the caprese chicken thighs .
• Coconut milk (1 cup) and unsalted butter (½ cup): together they make the sauce creamy and rich enough to coat the chicken.
• Onion, garlic and ginger: one finely chopped onion, 4 cloves of garlic and 1 tablespoon of minced fresh ginger form the aromatic base. The ginger adds warmth.
• Tomato paste (2 tablespoons): a tangy note that balances the cream.
• Garam masala (2 teaspoons), cumin (1 teaspoon), coriander (1 teaspoon) and turmeric (½ teaspoon): these give the Indian flavor. The turmeric also colors the sauce.
• Cayenne pepper (½ teaspoon): the heat. Add more or less to suit you.
• Salt, black pepper and fresh cilantro: season to taste and use the cilantro as a garnish.

How the Cooking Goes

Chop the onion, mince the garlic and ginger and cut the chicken. This takes no more than 15 minutes. Put the chicken, coconut milk, butter, onion, garlic, ginger and tomato paste into the slow cooker, add the spices and salt and pepper, and stir until well mixed.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through. Then shred the chicken slightly with two forks and stir it into the sauce. Serve hot with cilantro. A squeeze of fresh lime juice before serving adds more flavor.

Tips for the Sauce

• Set the spice level. For a milder dish, reduce the cayenne or leave it out. For more heat, add more. Taste the sauce before serving.
• Try other herbs. Cilantro is the classic garnish, and fresh mint or basil add a different note and color.
• Use the right size cooker. A 6-quart slow cooker is the size this recipe is written for. With a smaller one, adjust the quantities. An Instant Pot can be used for quicker cooking, the way it is in this Instant Pot beef pho .

Ways to Change It

• Vegetables: add spinach, bell peppers or zucchini. Chop them and put them in with everything else.
• Other proteins: shrimp or tofu. Shrimp needs less time, so add it during the last hour. Tofu gives a vegetarian version.
• Other spices: curry powder, smoked paprika or a little cinnamon in place of or alongside the garam masala.
• Pressure cooker: use the same ingredients and cook on high pressure for about 10 to 15 minutes, then let the pressure release naturally.

What to Serve With It

Cauliflower rice is the usual partner, and it soaks up the sauce. This beef stroganoff over cauliflower rice shows how it can be served. Zucchini noodles also work, like the ones in a shrimp scampi with zoodles . A side salad of mixed greens and cucumbers with olive oil dressing gives a fresh contrast. Cheddar jalapeno biscuits are another side.

For drinks, try sparkling water with lemon or lime, or a herbal tea such as peppermint or chamomile.

Nutrition per Serving

One serving has about 480 calories, 36 grams of fat, 6 grams of carbohydrates, 0 grams of fiber, 2 grams of sugar and 30 grams of protein.

FAQ

What can replace the coconut milk?

Heavy cream or unsweetened almond milk. Heavy cream makes the dish richer and almond milk makes it lighter.

How should leftovers be stored?

Keep them in an airtight container in the refrigerator for up to 3 days. You can freeze the butter chicken for up to 3 months and thaw it in the fridge overnight before reheating. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if the sauce has thickened too much.

Can it be made in a pressure cooker?

Yes. Use the same ingredients and cook on high pressure for about 10 to 15 minutes, with a natural release. It is a low carb meal you can get on the table faster this way.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us