Why You’ll Love This Recipe
This recipe is a perfect combination of convenience, nutrition, and flavor. It’s dairy-free, gluten-free, and Whole30-friendly, making it ideal for a variety of dietary needs. With the ease of the slow cooker, you get a deeply flavored dish without standing over the stove. Plus, it’s great for meal prep and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs (boneless and skinless)
full-fat coconut milk
tomato paste
ghee or coconut oil
garlic
fresh ginger
onion
garam masala
ground cumin
paprika
turmeric
cayenne pepper (optional, for heat)
salt
fresh cilantro (for garnish)
Directions
- Heat ghee or coconut oil in a skillet over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and ginger and cook until fragrant.
- Transfer the onion mixture to the slow cooker.
- Add the chicken thighs to the slow cooker.
- In a bowl, mix the coconut milk, tomato paste, and all the spices (garam masala, cumin, paprika, turmeric, cayenne, and salt). Pour this mixture over the chicken and onions.
- Stir everything gently to combine.
- Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is tender and fully cooked.
- Shred the chicken with two forks or leave it in chunks, depending on your preference.
- Serve garnished with fresh cilantro.
Servings and timing
This recipe serves approximately 4 to 6 people.
Cooking time: 6-8 hours on low or 4 hours on high in the slow cooker
Prep time: 15 minutes
Variations
- Use chicken breasts instead of thighs for a leaner option.
- Add chopped spinach or kale near the end of cooking for extra greens.
- Substitute almond milk for coconut milk if you prefer a lighter sauce.
- Adjust spice levels by adding more or less cayenne.
- Serve over cauliflower rice for a full paleo-friendly meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a saucepan over medium heat until heated through, or microwave in 30-second intervals, stirring in between.
Freeze in individual portions for up to 3 months; thaw overnight in the fridge before reheating.
FAQs
How spicy is this butter chicken?
The spice level is mild with a subtle kick from the cayenne. You can omit or reduce the cayenne for a milder dish.
Can I make this recipe with chicken breasts?
Yes, chicken breasts can be used, but they may be slightly less tender than thighs after slow cooking.
Is this dish suitable for Whole30?
Yes, as long as you use compliant tomato paste and coconut milk without added sugar or preservatives.
Can I use canned tomatoes instead of tomato paste?
Tomato paste is preferred for a richer flavor and thicker sauce, but canned tomatoes can work in a pinch if blended well.
What can I serve with Paleo Butter Chicken?
Cauliflower rice, roasted vegetables, or sautéed greens make great paleo-friendly sides.
Can I prepare this in advance?
Yes, you can prep all the ingredients and store them in the fridge overnight. Just dump everything in the slow cooker the next day.
Does this taste like traditional butter chicken?
While dairy-free, the flavor is very similar thanks to coconut milk and warm Indian spices.
Can I double the recipe?
Absolutely. Just make sure your slow cooker is large enough to accommodate the ingredients.
Is it okay to use light coconut milk?
Full-fat coconut milk provides a richer, creamier sauce. Light coconut milk can be used but will result in a thinner sauce.
How do I thicken the sauce?
If needed, simmer the sauce uncovered on the stovetop after slow cooking to reduce and thicken.
Conclusion
Paleo Slow Cooker Butter Chicken is a deliciously comforting meal that’s as nourishing as it is flavorful. It’s easy to make, customizable to your taste, and fits well into a variety of healthy diets. Whether you’re serving it for a family dinner or meal prepping for the week, this recipe is sure to become a staple in your kitchen.
PrintPaleo Slow Cooker Butter Chicken
A rich and creamy Paleo-friendly slow cooker butter chicken made with tender chicken thighs, aromatic spices, and a dairy-free creamy tomato sauce. Perfect for a healthy, hands-off dinner.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) can full-fat coconut milk
- 1 (6 oz) can tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons ghee or coconut oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Place the chicken thighs in the slow cooker.
- In a bowl, mix together the chopped onion, garlic, ginger, coconut milk, tomato paste, garam masala, turmeric, cumin, paprika, chili powder, salt, and pepper.
- Pour the mixture over the chicken in the slow cooker and stir to coat.
- Add the ghee or coconut oil to the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Stir the sauce before serving and garnish with fresh cilantro.
- Serve hot with cauliflower rice or roasted vegetables for a complete Paleo meal.
Notes
- Use boneless chicken thighs for the most tender results, but chicken breasts can work too.
- For extra creaminess, add an additional 1/4 cup of coconut cream at the end of cooking.
- Adjust spices based on heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 120mg
