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Slow Cooker Butter Chicken
Slow Cooker Butter Chicken
Rated 3.6 stars by 426 users
Category
Slow Cooker
Servings
4
Prep Time
15 minutes
Cook Time
4-6 hours
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, 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, but 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
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! 🤩