Cooking With Hatchells

Slow Cooker Butter Chicken

6 servings


3 hours 10 minutes

total time


2 Tablespoons coconut oil

1 large yellow onion (chopped)

5 cloves garlic (minced)

1 inch knob of fresh ginger (chopped)

2 teaspoons ground turmeric

1 Tablespoon garam masala

1 Tablespoon cumin

1 teaspoon chili powder

1 teaspoon sea salt

½ teaspoon ground pepper

½ teaspoon cayenne (optional)

½ teaspoon ground cinnamon

2 lbs boneless skinless chicken breast (chopped into chunks)

1 15 oz can full fat coconut milk

1 15 oz can tomato sauce

1 cinnamon stick

2 Tablespoons fresh lemon juice

2 cups thawed frozen or fresh green beans (optional)

¼ cup chopped cilantro



Add oil to a large skillet or saucepan and cook onion and garlic until soft and fragrant, about 5 minutes.

Add fresh ginger, turmeric, garam masala, cumin, chili powder, salt, pepper, cinnamon and cayenne and toss to combine. Cook for another 1-2 minutes. This step can be done in the base of your slow cooker if it allows.


Transfer onion and garlic mixture into your slow cooker. Add chicken, coconut milk, tomato sauce, lemon juice and cinnamon stick to the slow cooker as well.


Cover and cook on high for 3 hours or low for 6 hours. Add green beans when there's about 1 hour left in the cooking process.

Serve butter chicken over cauliflower rice (or regular rice) with fresh cilantro and a wedge of lemon for squeezing.


Serving Size

1 /6 of recipe


360 kcal

Total Fat

18 g

Saturated Fat

19 g

Unsaturated Fat

2 g

Trans Fat





761 mg

Total Carbohydrate

16 g

Dietary Fiber

3 g

Total Sugars

5 g


35 g

6 servings


3 hours 10 minutes

total time
Start Cooking