Slow Cooker Butter Chicken is a creamy Indian chicken curry made with blended canned tomatoes, garlic, ginger, turmeric, cayenne, smoked paprika, garam masala, cumin, chicken thighs, butter, heavy cream, and cilantro. It’s a weeknight and hands-off and works well for a low-carb dinner (about 2 net carbs per serving) when you want big flavor with minimal effort. Unlike traditional butter chicken that requires lots of stovetop steps and simmering, this version blends the sauce first, slow-cooks the chicken right in it, then finishes with butter and cream.
What Makes This Indian Butter Chicken So Good?
- Hands off. This slow cooker recipe is super simple and low effort.
- Low Carb . Only 2 net carbs per serving.
- Flavorful. Packed with your favorite Instant Pot Butter Chicken flavors, without buying a new appliance.
- Authentic. The Indian recipe flavors you know and love.
This Slow Cooker Butter Chicken recipe is the slow cooker adaptation of my renowned Instant Pot Butter Chicken ! Enjoy the recipe that’s loved by literally hundreds of thousands of people who have made it and has been featured in a ton of press articles even if you don’t own an Instant Pot.
This Slow Cooker Butter Chicken recipe is super simple to make, creamy, spicy, authentic, and so tasty. If you don’t believe me, you’ll just have to make it for yourself and see! Just trust us, you’re going to love it.
Ingredients You’ll Need
Don’t let the list of ingredients needed to make this chicken recipe throw you off. It looks long, but a majority of the ingredients you’ll need are spices, which most of us already have in our spice rack anyway.
The only thing you may not have at your fingertips is Garam Masala . But don’t worry! You can easily make your own at home (or buy a bottle if you’re in a time crunch).
Here’s what you’ll need:
- 14 ounces Canned Tomatoes - Use any unseasoned variety of your choice. Grab whole or diced. It will all be blended into a sauce.
- 6 cloves Garlic
- 2 tsp Minced Ginger
- 1 tsp Turmeric
- 1/2 tsp Cayenne Pepper - You can adjust the amount of cayenne to match the level of spice your family prefers.
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1 tsp Garam Masala - Make my super simple homemade garam masala for the most robust flavor.
- 1 tsp Ground Cumin
- 1 pound Boneless Skinless Chicken Thighs - Feel free to use chicken breast, bone-in, or whatever works for you.
- 4 ounces Butter- You can’t have Slow Cooker Butter Chicken without the butter, can you?
- 4 ounces Heavy Cream
- 1/4 cup chopped cilantro - This will be used for garnish.
How To Make Slow Cooker Butter Chicken
- Place all ingredients into a blender in the order listed, EXCEPT for the butter, cream, and 1 teaspoon of the garam masala . Blend until well incorporated.
- Add the blended sauce to the slow cooker .
- Place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better.
- Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
- Open up the slow cooker, remove the chicken carefully, and set it aside.
- Add the cut-up butter and cream and stir until well incorporated. It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little while and let it thicken up. It should be thick enough to coat the back of a spoon
- Add the chicken back in and heat through. Add the remaining cilantro and garam masala and mix. Break it up into smaller pieces if you need, but don’t shred it.
- Serve over rice, zucchini noodles, or just enjoy it as it is!
Can I Put Raw Chicken In A Slow Cooker?
Yes! Slow cookers bring the meat up to the appropriate temperature at a slow enough pace to keep things easy to make for a low-effort dinner while still keeping it safe.
Is It Dangerous To Slow Cook Chicken?
Absolutely not! Making CrockPot Butter Chicken (or any other chicken dish) is perfectly safe as long as you follow all safe food handling techniques.
Make sure you wash your hands and utensils before and after handling raw chicken, and always make sure to check the internal temperature of the meat with a meat thermometer before serving it.
Is It Better To Slow Cook Chicken On High Or Low?
Obviously, you would want to cook your chicken on low to get the best flavor development and meat tenderness.
However, cooking chicken in your slow cooker on high will not change the flavor of your Slow Cooker Butter Chicken with this recipe.
The spices are so flavorful that the only thing you need to take into consideration is that your chicken is cooked to an internal temperature of 165F.
Does Slow Cooking Chicken Make It More Tender?
When it comes to juicy chicken, you need to consider fat content. With chicken breast (which I know most people tend to reach for when they go to the grocery store or butcher), you can get very dry chicken if it is cooked quickly.
However, even if you cook chicken thighs on high in the slow cooker , you will still get juicy chicken.
Why?
Because of the fat content. The fat from the chicken thighs gives extra moisture to the meat while it cooks slowly. It also absorbs the heat first to prevent your chicken from being seared by touching the slow cooker liner near the heating elements.
If you want a perfectly cooked Slow Cooker Butter Chicken, I would recommend grabbing chicken thighs instead of chicken breasts.
Tips And Tricks
- For this recipe, the garam masala is very, very important. Unlike other recipes, I didn’t use whole spices because I’ve learned that not everyone has whole cinnamon sticks, whole cloves, and green cardamom lying around. So we’ll use garam masala instead, and I must urge you to make this homemade garam masala recipe ! It makes a HUGE difference.
- If you use a stand blender , be very careful with the hot sauce and be sure to leave the inside lid open to vent.
- Let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little while and let it thicken up. It should be thick enough to coat the back of a spoon.
Variations
If you want to put your own twist on slow cooker butter chicken, there are plenty of fun ways to change it up while keeping the dish rich, comforting, and flavorful. Here are some delicious variations you can try:
- Protein Swap - Instead of chicken thighs or breasts, try shrimp, lamb, or even paneer for a vegetarian-friendly version. Tofu also works well for a vegan option.
- Lightened-Up Version - Replace heavy cream with coconut milk or Greek yogurt for a lighter, slightly tangy take.
- Spice Level Adjustments - Add more cayenne or fresh chilies for extra heat, or tone it down by reducing the garam masala and cayenne.
- Nutty Twist - Stir in ground cashews or almonds for a naturally creamy texture and a nutty depth of flavor.
Can’t get enough of the ease of this flavorful slow cooker chicken recipe? Give Thai Green Curry , Slow Cooker Chicken Saag , or Slow Cooker Chipotle Chicken a try!
How Long Does It Last?
Cooking chicken in your slow cooker or Crock Pot makes it extremely tender. So, for the best results for reheating, I would recommend eating this within 3 days of making it.
The longer the chicken sits in the butter sauce, the more tender it will become. To avoid a bowl of mush, this recipe is best enjoyed quickly.
What To Serve With Slow Cooker Butter Chicken
This CrockPot Butter Chicken is so tasty, you could eat it without anything for a side dish and still be completely satisfied. If you want to make it a more balanced meal or want to stretch the chicken a little farther, here are a few things that are always a hit when served alongside this slow cooker butter chicken:
- Instant Pot Basmati Rice
- Riced Cauliflower
- Naan
- Indian Cucumber Salad
- Indian Pilau
- Indian Carrot Slaw
And you can never go wrong making your own Garam Masala for this dish!
More Butter Chicken Variations
If you’re looking for more delicious Butter chicken recipes and ways to use leftovers, I’ve got you covered!
- Butter Chicken Pizza - Use up that extra sauce in a delicious way.
- Vegetarian Butter Chicken with Soy Curls - if you’re craving a Vegetarian dish, this is just the recipe for you!
- Instant Pot Butter Chicken recipe is the recipe that earned me the title of “The Butter Chicken Lady” and with good reason! It’s easily my most popular instant pot recipe .
- Butter Chicken FAQ - Have more questions about how to make Butter Chicken? Read more here.
Whether it’s your first time enjoying butter chicken or you want to enjoy some with minimal effort, this Slow Cooker Butter Chicken recipe is sure to be a favorite in your household!
Your slow cooker butter chicken often turns out watery because crockpots trap steam and don’t reduce sauce the way a stovetop simmer does. Plus, the chicken releases a lot of liquid as it cooks, especially if you use chicken breast or add extra tomatoes/sauce. To fix a watery crockpot butter chicken sauce, uncover and cook on HIGH for 20–30 minutes to let moisture evaporate, or remove the chicken and reduce the sauce (or blend/purée it for body) before adding the chicken back. Also, wait to stir in cream or coconut milk until the end so it stays thick and creamy instead of thinning out.
Yes, you can make slow cooker butter chicken dairy-free by swapping the usual butter/cream finish for full-fat coconut milk (or cashew cream) while keeping the same tomato-and-spice base for that restaurant-style butter chicken vibe. For the best texture, add the coconut milk at the end so it doesn’t separate, and so the crockpot butter chicken sauce stays thicker. If the flavor reads slightly sweet, balance it with a pinch more garam masala, salt, and a brief uncovered simmer to concentrate the sauce.
Slow cooker butter chicken is usually mild to medium rather than truly spicy. It’s known for a creamy, tomato-butter sauce where warmth comes from spices like garam masala more than heat. The spice level depends on how much cayenne you use, so for a family-friendly crockpot butter chicken, keep the chili low and add more butter/cream (or coconut milk for dairy-free) at the end to mellow any heat.
Yes, you can use chicken breast in slow cooker butter chicken without it drying out, but timing is everything. Use larger pieces (or keep breasts whole), cook on LOW just until the chicken reaches doneness (then don’t leave it on “keep warm” for hours), and add the cream/coconut milk at the end so the crockpot butter chicken sauce stays rich and protective rather than thinning out early. If you want the most reliably juicy result, chicken thighs are more forgiving, but breasts can still be tender with shorter cook time and a good creamy finish.
No, tikka masala isn’t the same as butter chicken, even though both are creamy, tomato-based curries. Chicken tikka masala usually features yogurt-marinated (“tikka”) chicken and a sauce that tends to be a bit tangier and more spice-forward, while butter chicken (murgh makhani) is typically richer, silkier, and more buttery/creamy, often with a slightly sweeter, mellow finish. In a slow cooker butter chicken recipe, the flavors can blur a little, but the classic difference is tikka = smoky-marinated chicken + brighter sauce vs butter chicken = extra creamy, buttery, mild comfort-curry.
If you like this hands-off version of my Slow Cooker Butter Chicken recipe, make sure you share it with your friends on Facebook and Pinterest to make it again soon.
Slow Cooker Butter Chicken | CrockPot Butter Chicken
Equipment
- Slow Cooker
- VITAMIX ASCENT SERIES BLENDER
Ingredients
- ▢ 1 14- ounce Canned Tomatoes
- ▢ 5-6 cloves Garlic
- ▢ 1-2 teaspoons Minced Ginger
- ▢ 1 teaspoon Turmeric
- ▢ 1/2 teaspoons Cayenne Pepper
- ▢ 1 teaspoon Smoked Paprika
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Garam Masala
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 pound Boneless Skinless Chicken Thighs , (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
- ▢ To finish
- ▢ 4 ounces butter cut into cubes , (use coconut oil if dairy free)
- ▢ 4 ounces Heavy Cream , (use full-fat coconut milk if dairy free)
- ▢ 1 teaspoon Garam Masala
- ▢ 1/4-1/2 cup chopped cilantro
Instructions
Slow Cooker Instructions
- Place tomatoes, ginger, garlic, turmeric, cayenne, smoked paprika, cumin, and salt into a blender in the order listed. Blend until smooth.
- Add the blended sauce to the slow cooker. Place the chicken on top of the sauce.
- Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
- Open up the slow cooker, remove the chicken carefully and set aside.
- Add the cut up butter and cream and stir until well incorporated. It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
- Take out half the sauce and freeze for later or store in the fridge for 2-3 days
- Add the chicken back in and heat through. Add the remaining cilantro and garam masala and mix. Break it up into smaller pieces if you need but don’t shred it.
- Serve over rice or zucchini noodles
Using leftover sauce
- Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
- You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.
Watch The Video
- If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.
- For this recipe, the garam masala is very, very, important. Unlike other recipes, I didn’t use whole spices because I’ve learned that not everyone has whole cinnamon sticks, whole cloves, and green cardamom lying around. So we’ll use garam masala instead and I must urge you to make this homemade garam masala recipe ! It makes a HUGE difference.
- Let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
- If you’re in need of a good slow cooker, here is one that I recommend .
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Slow Cooker Butter Chicken is a creamy Indian chicken curry made with blended canned tomatoes, garlic, ginger, turmeric, cayenne, smoked paprika, garam masala, cumin, chicken thighs, butter, heavy cream, and cilantro. It’s a weeknight and hands-off and works well for a low-carb dinner (about 2 net carbs per serving) when you want big flavor with minimal effort. Unlike traditional butter chicken that requires lots of stovetop steps and simmering, this version blends the sauce first, slow-cooks the chicken right in it, then finishes with butter and cream.
What Makes This Indian Butter Chicken So Good?
- Hands off. This slow cooker recipe is super simple and low effort.
- Low Carb . Only 2 net carbs per serving.
- Flavorful. Packed with your favorite Instant Pot Butter Chicken flavors, without buying a new appliance.
- Authentic. The Indian recipe flavors you know and love.
This Slow Cooker Butter Chicken recipe is the slow cooker adaptation of my renowned Instant Pot Butter Chicken ! Enjoy the recipe that’s loved by literally hundreds of thousands of people who have made it and has been featured in a ton of press articles even if you don’t own an Instant Pot.
This Slow Cooker Butter Chicken recipe is super simple to make, creamy, spicy, authentic, and so tasty. If you don’t believe me, you’ll just have to make it for yourself and see! Just trust us, you’re going to love it.
Ingredients You’ll Need
Don’t let the list of ingredients needed to make this chicken recipe throw you off. It looks long, but a majority of the ingredients you’ll need are spices, which most of us already have in our spice rack anyway.
The only thing you may not have at your fingertips is Garam Masala . But don’t worry! You can easily make your own at home (or buy a bottle if you’re in a time crunch).
Here’s what you’ll need:
- 14 ounces Canned Tomatoes - Use any unseasoned variety of your choice. Grab whole or diced. It will all be blended into a sauce.
- 6 cloves Garlic
- 2 tsp Minced Ginger
- 1 tsp Turmeric
- 1/2 tsp Cayenne Pepper - You can adjust the amount of cayenne to match the level of spice your family prefers.
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1 tsp Garam Masala - Make my super simple homemade garam masala for the most robust flavor.
- 1 tsp Ground Cumin
- 1 pound Boneless Skinless Chicken Thighs - Feel free to use chicken breast, bone-in, or whatever works for you.
- 4 ounces Butter- You can’t have Slow Cooker Butter Chicken without the butter, can you?
- 4 ounces Heavy Cream
- 1/4 cup chopped cilantro - This will be used for garnish.
How To Make Slow Cooker Butter Chicken
- Place all ingredients into a blender in the order listed, EXCEPT for the butter, cream, and 1 teaspoon of the garam masala . Blend until well incorporated.
- Add the blended sauce to the slow cooker .
- Place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better.
- Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
- Open up the slow cooker, remove the chicken carefully, and set it aside.
- Add the cut-up butter and cream and stir until well incorporated. It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little while and let it thicken up. It should be thick enough to coat the back of a spoon
- Add the chicken back in and heat through. Add the remaining cilantro and garam masala and mix. Break it up into smaller pieces if you need, but don’t shred it.
- Serve over rice, zucchini noodles, or just enjoy it as it is!
Can I Put Raw Chicken In A Slow Cooker?
Yes! Slow cookers bring the meat up to the appropriate temperature at a slow enough pace to keep things easy to make for a low-effort dinner while still keeping it safe.
Is It Dangerous To Slow Cook Chicken?
Absolutely not! Making CrockPot Butter Chicken (or any other chicken dish) is perfectly safe as long as you follow all safe food handling techniques.
Make sure you wash your hands and utensils before and after handling raw chicken, and always make sure to check the internal temperature of the meat with a meat thermometer before serving it.
Is It Better To Slow Cook Chicken On High Or Low?
Obviously, you would want to cook your chicken on low to get the best flavor development and meat tenderness.
However, cooking chicken in your slow cooker on high will not change the flavor of your Slow Cooker Butter Chicken with this recipe.
The spices are so flavorful that the only thing you need to take into consideration is that your chicken is cooked to an internal temperature of 165F.
Does Slow Cooking Chicken Make It More Tender?
When it comes to juicy chicken, you need to consider fat content. With chicken breast (which I know most people tend to reach for when they go to the grocery store or butcher), you can get very dry chicken if it is cooked quickly.
However, even if you cook chicken thighs on high in the slow cooker , you will still get juicy chicken.
Why?
Because of the fat content. The fat from the chicken thighs gives extra moisture to the meat while it cooks slowly. It also absorbs the heat first to prevent your chicken from being seared by touching the slow cooker liner near the heating elements.
If you want a perfectly cooked Slow Cooker Butter Chicken, I would recommend grabbing chicken thighs instead of chicken breasts.
Tips And Tricks
- For this recipe, the garam masala is very, very important. Unlike other recipes, I didn’t use whole spices because I’ve learned that not everyone has whole cinnamon sticks, whole cloves, and green cardamom lying around. So we’ll use garam masala instead, and I must urge you to make this homemade garam masala recipe ! It makes a HUGE difference.
- If you use a stand blender , be very careful with the hot sauce and be sure to leave the inside lid open to vent.
- Let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little while and let it thicken up. It should be thick enough to coat the back of a spoon.
Variations
If you want to put your own twist on slow cooker butter chicken, there are plenty of fun ways to change it up while keeping the dish rich, comforting, and flavorful. Here are some delicious variations you can try:
- Protein Swap - Instead of chicken thighs or breasts, try shrimp, lamb, or even paneer for a vegetarian-friendly version. Tofu also works well for a vegan option.
- Lightened-Up Version - Replace heavy cream with coconut milk or Greek yogurt for a lighter, slightly tangy take.
- Spice Level Adjustments - Add more cayenne or fresh chilies for extra heat, or tone it down by reducing the garam masala and cayenne.
- Nutty Twist - Stir in ground cashews or almonds for a naturally creamy texture and a nutty depth of flavor.
Can’t get enough of the ease of this flavorful slow cooker chicken recipe? Give Thai Green Curry , Slow Cooker Chicken Saag , or Slow Cooker Chipotle Chicken a try!
How Long Does It Last?
Cooking chicken in your slow cooker or Crock Pot makes it extremely tender. So, for the best results for reheating, I would recommend eating this within 3 days of making it.
The longer the chicken sits in the butter sauce, the more tender it will become. To avoid a bowl of mush, this recipe is best enjoyed quickly.
What To Serve With Slow Cooker Butter Chicken
This CrockPot Butter Chicken is so tasty, you could eat it without anything for a side dish and still be completely satisfied. If you want to make it a more balanced meal or want to stretch the chicken a little farther, here are a few things that are always a hit when served alongside this slow cooker butter chicken:
- Instant Pot Basmati Rice
- Riced Cauliflower
- Naan
- Indian Cucumber Salad
- Indian Pilau
- Indian Carrot Slaw
And you can never go wrong making your own Garam Masala for this dish!
More Butter Chicken Variations
If you’re looking for more delicious Butter chicken recipes and ways to use leftovers, I’ve got you covered!
- Butter Chicken Pizza - Use up that extra sauce in a delicious way.
- Vegetarian Butter Chicken with Soy Curls - if you’re craving a Vegetarian dish, this is just the recipe for you!
- Instant Pot Butter Chicken recipe is the recipe that earned me the title of “The Butter Chicken Lady” and with good reason! It’s easily my most popular instant pot recipe .
- Butter Chicken FAQ - Have more questions about how to make Butter Chicken? Read more here.
Whether it’s your first time enjoying butter chicken or you want to enjoy some with minimal effort, this Slow Cooker Butter Chicken recipe is sure to be a favorite in your household!
Your slow cooker butter chicken often turns out watery because crockpots trap steam and don’t reduce sauce the way a stovetop simmer does. Plus, the chicken releases a lot of liquid as it cooks, especially if you use chicken breast or add extra tomatoes/sauce. To fix a watery crockpot butter chicken sauce, uncover and cook on HIGH for 20–30 minutes to let moisture evaporate, or remove the chicken and reduce the sauce (or blend/purée it for body) before adding the chicken back. Also, wait to stir in cream or coconut milk until the end so it stays thick and creamy instead of thinning out.
Yes, you can make slow cooker butter chicken dairy-free by swapping the usual butter/cream finish for full-fat coconut milk (or cashew cream) while keeping the same tomato-and-spice base for that restaurant-style butter chicken vibe. For the best texture, add the coconut milk at the end so it doesn’t separate, and so the crockpot butter chicken sauce stays thicker. If the flavor reads slightly sweet, balance it with a pinch more garam masala, salt, and a brief uncovered simmer to concentrate the sauce.
Slow cooker butter chicken is usually mild to medium rather than truly spicy. It’s known for a creamy, tomato-butter sauce where warmth comes from spices like garam masala more than heat. The spice level depends on how much cayenne you use, so for a family-friendly crockpot butter chicken, keep the chili low and add more butter/cream (or coconut milk for dairy-free) at the end to mellow any heat.
Yes, you can use chicken breast in slow cooker butter chicken without it drying out, but timing is everything. Use larger pieces (or keep breasts whole), cook on LOW just until the chicken reaches doneness (then don’t leave it on “keep warm” for hours), and add the cream/coconut milk at the end so the crockpot butter chicken sauce stays rich and protective rather than thinning out early. If you want the most reliably juicy result, chicken thighs are more forgiving, but breasts can still be tender with shorter cook time and a good creamy finish.
No, tikka masala isn’t the same as butter chicken, even though both are creamy, tomato-based curries. Chicken tikka masala usually features yogurt-marinated (“tikka”) chicken and a sauce that tends to be a bit tangier and more spice-forward, while butter chicken (murgh makhani) is typically richer, silkier, and more buttery/creamy, often with a slightly sweeter, mellow finish. In a slow cooker butter chicken recipe, the flavors can blur a little, but the classic difference is tikka = smoky-marinated chicken + brighter sauce vs butter chicken = extra creamy, buttery, mild comfort-curry.
If you like this hands-off version of my Slow Cooker Butter Chicken recipe, make sure you share it with your friends on Facebook and Pinterest to make it again soon.
Slow Cooker Butter Chicken | CrockPot Butter Chicken
Equipment
- Slow Cooker
- VITAMIX ASCENT SERIES BLENDER
Ingredients
- ▢ 1 14- ounce Canned Tomatoes
- ▢ 5-6 cloves Garlic
- ▢ 1-2 teaspoons Minced Ginger
- ▢ 1 teaspoon Turmeric
- ▢ 1/2 teaspoons Cayenne Pepper
- ▢ 1 teaspoon Smoked Paprika
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Garam Masala
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 pound Boneless Skinless Chicken Thighs , (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
- ▢ To finish
- ▢ 4 ounces butter cut into cubes , (use coconut oil if dairy free)
- ▢ 4 ounces Heavy Cream , (use full-fat coconut milk if dairy free)
- ▢ 1 teaspoon Garam Masala
- ▢ 1/4-1/2 cup chopped cilantro
Instructions
Slow Cooker Instructions
- Place tomatoes, ginger, garlic, turmeric, cayenne, smoked paprika, cumin, and salt into a blender in the order listed. Blend until smooth.
- Add the blended sauce to the slow cooker. Place the chicken on top of the sauce.
- Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
- Open up the slow cooker, remove the chicken carefully and set aside.
- Add the cut up butter and cream and stir until well incorporated. It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
- Take out half the sauce and freeze for later or store in the fridge for 2-3 days
- Add the chicken back in and heat through. Add the remaining cilantro and garam masala and mix. Break it up into smaller pieces if you need but don’t shred it.
- Serve over rice or zucchini noodles
Using leftover sauce
- Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
- You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.
Watch The Video
- If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.
- For this recipe, the garam masala is very, very, important. Unlike other recipes, I didn’t use whole spices because I’ve learned that not everyone has whole cinnamon sticks, whole cloves, and green cardamom lying around. So we’ll use garam masala instead and I must urge you to make this homemade garam masala recipe ! It makes a HUGE difference.
- Let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
- If you’re in need of a good slow cooker, here is one that I recommend .
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Slow Cooker Butter Chicken | CrockPot Butter Chicken
Ingredients
- 1 14- ounce Canned Tomatoes
- 5-6 cloves Garlic
- 1-2 teaspoons Minced Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoons Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
- To finish
- 4 ounces butter cut into cubes (use coconut oil if dairy free)
- 4 ounces Heavy Cream (use full-fat coconut milk if dairy free)
- 1 teaspoon Garam Masala
- 1/4-1/2 cup chopped cilantro
Instructions
Slow Cooker Instructions
- Place tomatoes, ginger, garlic, turmeric, cayenne, smoked paprika, cumin, and salt into a blender in the order listed. Blend until smooth.
- Add the blended sauce to the slow cooker. Place the chicken on top of the sauce.
- Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
- Open up the slow cooker, remove the chicken carefully and set aside.
- Add the cut up butter and cream and stir until well incorporated. It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
- Take out half the sauce and freeze for later or store in the fridge for 2-3 days
- Add the chicken back in and heat through. Add the remaining cilantro and garam masala and mix. Break it up into smaller pieces if you need but don’t shred it.
- Serve over rice or zucchini noodles
Using leftover sauce
Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.
If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.
For this recipe, the garam masala is very, very, important. Unlike other recipes, I didn’t use whole spices because I’ve learned that not everyone has whole cinnamon sticks, whole cloves, and green cardamom lying around. So we’ll use garam masala instead and I must urge you to make this homemade garam masala recipe ! It makes a HUGE difference.
Let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
If you’re in need of a good slow cooker, here is one that I recommend .
Slow Cooker Butter Chicken | CrockPot Butter Chicken https://twosleevers.com/slow-cooker-butter-chicken/
This Keto Shrimp and Grits recipe gives you all that savory goodness you expect from a southern classic without all the carbs! This recipe is quick, easy, and so very good.
Why This Keto Shrimp And Grits Recipe Is So Fantastic
There are three things that most southern recipes have in common: they’re typically indulgent comfort foods, they absolutely delicious, and they’re high in carbs.
I don’t have any problems with the first two, but the high carb part I find a bit hard to swallow.
As both a huge fan of southern food and living a low carb lifestyle , I often find myself trying to make an otherwise carb-rich dish into a keto-friendly one. And that’s exactly what I did with this Keto Shrimp and Grits recipe .
I had to come up with an alternative that was both low in carbs and delicious. I decided to go with a cauliflower grits substitute for this Keto Shrimp and Grits, and let me tell you, it turned out amazingly well.
I know that you’re probably thinking, " Cauliflower ?! Really?" But let me assure you, it works so very well. With the addition of the butter and parmesan cheese, and topped with deliciously cajun seasoned shrimp , these keto grits are beyond delicious. Now let’s get to cooking!
How To Make Keto Shrimp And Grits
- Cook cauliflower florets in water for 5 minutes until softened. Drain excess water.
- Add butter, cheese, salt, and pepper and puree with an immersion blender. Add a little cream to thin if needed.
- In a 10 inch skillet , heat butter on medium-low heat. Add garlic and sauté for 30 seconds.
- Add shrimp, Cajun seasoning and cream and cook until the shrimp are cooked through (about 5 minutes). Mix in lemon juice and parsley.
- Serve shrimp on top of mounds of the cauliflower “grits”.
Tips And Tricks For Making Keto Shrimp And Grits
- If you prefer traditional grits and you’re not counting carbs, you can use my Cheese Grits recipe in place of the cauliflower grits.
- Add a little cream to the mixture if the grits turn out to be too thick.
- Be careful not to overcook the shrimp! Overcooked shrimp can be tough and make this Keto Shrimp and Grits experience not nearly as good as it could be.
- Make sure to watch the shrimp closely while it’s cooking and remove them from the heat once they’ve turned a uniform pink and have curled slightly.
How Many Net Carbs Are In Grits?
A cup of your grits has 38 grams of carbs, with 2 of those grams being dietary fiber. That means there are 36 net carbs in a cup of standard grits.
A cup of my deliciously keto grits, however, only has about 6 grams of carbs, with nearly 3 of those grams being dietary fiber. That means only 3 net carbs per cup!
A single serving of my Keto Shrimp And Grits only has 7 net carbs, so you can enjoy this take on a southern classic completely guilt-free.
Looking For More Great Shrimp Recipes? Check These Out!
- Air Fryer Shrimp Fried Rice - Easily made in the Air Fryer in about 30 minutes !
- Bang Bang Shrimp recipe - Sweet, spicy, and tangy.
- Shrimp and Asparagus Gribiche - Quick, easy and keto!
- Air Fryer Keto Shrimp Scampi - Just 8 minutes start to finish to make this delicious Shrimp Scampi.
- Cajun Shrimp and Sausage - Buttery, spicy and lemony.
- Mediterranean Shrimp With Feta and Olives - Fast, delicious and easy.
- Tomato Mayonnaise Shrimp - Spicy, creamy and really tasty.
- Air Fried Salt and Pepper Shrimp - A lighter version of fried shrimp.
- Easy Shrimp Scampi - Low carb, fast, and so easy.
- Palmini Pasta Shrimp Stir Fry - you won’t even realize you’re not eating carbs.
- Air Fryer Cajun Shrimp - The crispiest shrimp and the best sauce you’ve ever had!
This recipe is in my Easy Keto In 30 minutes Cookbook which I would love for you to check out. Easy meals, family-friendly, and super fast.
Keto Shrimp and Grits
Equipment
- 3-Quart Pot
- skillet
- Measuring Cups
- Measuring Spoons
Ingredients
For The Shrimp
- ▢ 1 tablespoon Butter
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 pound Shrimp , shelled and deveined
- ▢ 2 teaspoons Cajun Seasoning
- ▢ 1/2 cup Cream
- ▢ 2 tablespoons Lemon Juice
- ▢ 1/4 cup Chopped Parsley
For The Grits
- ▢ 4 cups Cauliflower Florets
- ▢ 1 cup Water
- ▢ 2 tablespoons Butter
- ▢ 1/2 cup shredded parmesan cheese
- ▢ 1/2 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Ground Black Pepper
Instructions
Cook cauliflower florets in water for 5 minutes until softened. Drain excess water.
Add butter, cheese, salt, and pepper and puree with an immersion blender. Add a little cream to thin if needed.
In a 10 inch skillet , heat butter on medium-low heat. Add garlic and sauté for 30 seconds.
Add shrimp, Cajun seasoning and cream and cook until the shrimp are cooked through (about 5 minutes). Mix in lemon juice and parsley.
Serve shrimp on top of mounds of the cauliflower “grits”.
If you prefer traditional grits and you’re not counting carbs, you can use my Cheese Grits recipe in place of the cauliflower grits.
Add a little cream to the mixture if the grits come out too thick.
Be careful not to overcook the shrimp! Overcooked shrimp can be tough and make this Keto Shrimp and Grits experience not nearly as good as it could be. Make sure to watch the shrimp closely while it’s cooking and remove them from the heat once they’ve turned a uniform pink and have curled slightly.
