Slow Cooker Butter Chicken
A beloved restaurant order made slow-cooker simple and diabetes-friendly. Chicken breast, carrots, and zucchini simmer low and slow in a fragrant tomato sauce spiced with garam masala, cumin, and turmeric, then finished with lite coconut milk and nonfat Greek yogurt for a creamy, rich sauce without the saturated fat.
For the full nutritional information on this recipe, please visit the recipe page on the American Diabetes Association® (ADA) Diabetes Food Hub here.
Slow Cooker Butter Chicken with Vegetables
Servings: 4
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Ingredients
- 1 tsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium carrots, medium diced
- 1 medium zucchini, medium diced
- 1 cup no-salt-added crushed tomatoes (canned or fresh)
- 1/2 cup lite coconut milk
- 1/2 tsp salt
- 1/2 cup plain nonfat Greek yogurt
- 2 cups cooked brown rice
- 2 tbsp fresh cilantro, chopped
Instructions
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic, ginger, garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
- Prepare the slow cooker: Transfer the onion mixture to the slow cooker. Add chicken, carrots, zucchini, crushed tomatoes, coconut milk, and salt. Stir to combine.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and fully cooked.
- Add yogurt: Once the chicken is cooked, stir in Greek yogurt to create a creamy sauce.
- Serve: Divide the cooked brown rice among 4 bowls or plates. Spoon the butter chicken and vegetables over the rice. Garnish with fresh cilantro.
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