Slow Cooker Butter Chicken

Ingredients

• 1 Red Capsicum
• 1 Red Chilli
• 1 Brown Onion
• 4 Cloves of Garlic (we like to cheat and use minced garlic from a jar)
• 2 Tbsp olive oil
• 800ml Coconut Cream
• 400ml Coconut Milk (we like our butter chicken to have plenty of sauce for the rice)
• 4 tbsp Lemon Juice
• 400g tomato paste
• 1 tsp cinnamon
• 4 tsp paprika
• 6 tsp garam masala
• 2 tsp cardamon
• 4 tsp coriander
• 4 tsp cumin
• 4 tsp turmeric
• 1 tsp ginger
• 4 Chicken Breast Fillets

Method

1. Start by preheating your oven to 160°C
2. Slice your red chilli in half and scrape out the seeds (these are the hottest part so we like to leave these out for a mild family friendly meal suitable for our little ones)
3. Dice your chilli, capsicum, onion and garlic finely. We find a nice time saving hack is to throw it all in the food processor or herb chopper and grind it until its almost a paste!
4. Pop your crockpot on the stove over low - medium heat. Pour 2 tbsp of olive oil into the pan to heat
5. Add your diced aromatics (onion, garlic, chilli and capsicum) to the pot and cook for 2-3 minutes until soft.
6. Pour your coconut cream, coconut milk, lemon juice and tomato paste into the pot. Stir well to combine.
7. Add your spices to the pot and mix well to combine. When the spices are mixed in well the sauce will take on that beautiful butter chicken colour!
8. Add your chicken breasts to the pot. Make sure they are covered entirely by the sauce! Pop in the preheated oven and slow cook for 5hrs.
9. The best part of this recipe is that you can put it in the oven whatever time you need to and cook, then simply turn down the oven to 70°c to keep it warm until you are ready to serve.
10. Remove from oven, use 2 forks to shred the chicken breast (see video).

To Serve

We recommend serving over some basmati rice! A side of Roti bread or papadums is always fun to add some novelty factor to the meal and we also like to add some sides of steamed veggies to add to the table and serve as a family style meal!

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze portions (with plenty of sauce) for up to 2 months. Thaw in the fridge overnight and reheat until steaming hot, then cool to a safe temperature before serving to bub.

Nutrition Notes

Chicken breast provides protein plus some iron and zinc, while the tomato paste adds vitamin C which can support iron absorption. Coconut cream brings energy-dense fats that help fuel growing bubs, and the long spice list adds loads of flavour exposure without any heat once the chilli seeds are removed.

Parent Tip

Pull out bub's portion before adding any salty extras at the table. Leftover sauce is brilliant stirred through rice or veggies for an easy next-day lunch — and the shredded chicken freezes beautifully in meal-sized portions.

Frequently Asked Questions

Is this butter chicken spicy?

No — with the chilli seeds removed it's mild and family friendly. The spices add flavour and colour rather than heat.

Can I make it in a slow cooker instead of the oven?

Yes — cook the aromatics on the stove first, then combine everything in the slow cooker and cook on low until the chicken shreds easily with two forks.

How should I serve it to a 6 month old?

Pull out one chicken breast and slice it into long, flat strips for bub to palm grasp, with a little sauce spooned over.

Can I freeze this recipe?

Yes — it freezes well for up to 2 months. Always reheat until steaming hot and check the temperature before serving.