Butter Chicken is probably my favourite Indian dish. The kids even like it, because it’s not too spicy, as some Indian food can be. I make it with mild curry so it’s totally manageable for them. The best part is that it’s very simple and easy to make, especially when you use a slow cooker.
Yes! Butter Chicken is amazing in the slow cooker. I started out making it in the slow cooker years ago — here is my first version of the recipe, from 2010: Crockpot Butter Chicken. I’ve tweaked it so much over the years that I thought it was time to share it again. I’ve made the recipe a lot simpler, and with a thicker sauce than my past version.
I thought this would be a perfect recipe for MOLO Monday, where I make over left overs into something new and exciting, because you can do some pretty delicious things with leftover Butter Chicken. My most favourite thing to do with the leftovers is to make Butter Chicken Pizza.
I like to serve Butter Chicken with Naan bread, and if I have leftover bread, it makes perfect pizza crust for this. If you don’t like Naan bread (or if you like it too much and don’t have any left over!), a store-bought or homemade pizza crust will work fine too, of course. Just top it with leftover Butter Chicken, then sprinkle with baby spinach and mozzarella cheese. Bake at 425F for about 10 minutes. It’s easy, peasy, lemon-squeezey, as my kids would say.
If pizza’s not for you, did you know that Butter Chicken is delicious in Mac & Cheese?? It’s the truth.
Just mix some leftover Butter Chicken into your macaroni and cheese, top with a little cilantro, and you have an Indian-style Mac & Cheese that’s to die for. I’ve shared a recipe for this at Huffington Post: Food Mashups You Can Make at Home.
Here is the recipe for Slow Cooker Butter Chicken (which is a healthy version, by the way, with Greek yogurt instead of cream). And as usual, I have a shopping list for the ingredients you’ll need to make this slow cooker dish and the pizza.
Ingredients
- 1 1/2 lbs boneless skinless chicken breast or thighs
- 2 tbsp. butter
- 1 medium onion, diced
- 2 cloves garlic, crushed
- 2 tsp curry powder (or more, to taste)
- 1 tsp Garam Masala
- 1 can (28 oz) diced tomatoes, drained
- 1 can (14 oz) crushed tomatoes
- 1 tbsp. brown sugar
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/3 cup plain Greek yogurt
Instructions
- Add all the ingredients except the yogurt to the slow cooker.
- Cook on low for 6-8 hours.
- Scoop out the chicken and shred it with two forks, then return the shredded chicken to the pot.
- Sturt.
- Serve over hot basmati rice and a side of Naan bread.
Notes
I usually use frozen chicken breasts for this, which adds liquid to the sauce. If using fresh chicken, you may need to add a little water or chicken broth at the end to thin it out.
https://foodwhine.com/2015/07/slow-cooker-butter-chicken-molomonday.html
Check out all the MOLO posts here to start making the most of your leftovers: #MOLOmonday
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
