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Slow Cooker Butter Chicken
Slow Cooker Butter Chicken
Rated 3.7 stars by 536 users
Category
Slow Cooker
Servings
4
Prep Time
15 minutes
Ingredients
- 1 onion, diced
- 1 carrot, diced
- 2 cups of pumpkin, cubed
- 450 g tomato passata
- 200ml of chicken stock
-
1 sachet Mingle Butter Chicken Recipe Base
- 700 g chicken thighs, skinless & boneless
- 3 tbsp unsalted butter
- 200 ml thickened cream
- Steamed basmati rice and naan
Directions
Add tomato passata, Mingle Butter Chicken Recipe Base, diced carrots onion, pumpkin, chicken to the slow cooker. Stir to combine.
- Add chicken thighs and coat well in the sauce.
- Add butter and cook on low for 4 hours
Remove chicken, cut into bite size pieces. Return to sauce
- Stir thickened cream into the sauce and cook on low for 1 more hour (turn to medium if you want it thicker)
- Serve with steamed basmati rice and naan, garnished with fresh herbs.
Recipe Note
Tips:
- Freeze: Store leftovers in an airtight container for up to 3 months.
- Shortcut: Swap cream for coconut milk for a dairy-free version.
- Batch Cook: Double the recipe and portion for weekday lunches.
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COMMENTS
Delicious and so easy. I accidentally poured a whole jar of passata and added cauliflower and zucchini. Everyone loved it. Can’t wait to make again.
Beautiful dinner and so easy! Added coriander and yoghurt to garnish.
Can’t wait to try this, smells delish in the slow cooker already! Trying greek yoghurt instead of cream, fingers crossed!
I had a large harvest of sweet potatoes this year, so trying to use them up. I used sweet potato in the recipe this time, instead of pumpkin, it was great! 🤩