Keto Slow Cooker Butter Chicken

This keto slow cooker butter chicken is tender chicken thighs simmered in a rich, creamy, gently spiced tomato sauce, and your slow cooker does nearly all the work. It's about 8g net carbs a serving, packs 47g of protein, and tastes every bit as good as takeout.

Slow cooker butter chicken has become one of my go-to comfort meals. When I'm craving Indian flavors, I don't want to stand over the stove all evening, and I don't want the sugar and starch that often sneak into the takeout version either. This one takes about 15 minutes of hands-on time. You soften an onion, bloom the spices, whisk in the coconut milk, pour it over the chicken and walk away.

Four hours later you have a pot of juicy chicken in a velvety curry sauce that the whole family will happily eat. With 47g of protein per serving, it's the kind of filling, satisfying dinner that makes eating low carb feel easy.

Key Ingredients & Substitutions

• Boneless, skinless chicken thighs. Thighs stay tender and juicy through hours of slow cooking, which is why I use them here. Chicken breast works too, but it dries out faster, so check it early (see the tips below).
• The spices. Garam masala brings warmth (think cinnamon, cardamom and cloves), and curry powder adds earthiness and that golden color. Fresh garlic and ginger are the backbone of the sauce, so don't skip them. If you like heat, add a pinch of cayenne or chili powder.
• Tomato paste. Just two tablespoons gives you a deep tomato flavor without the extra carbs of a can of tomato sauce or puree.
• Coconut milk vs. heavy cream. I make this with canned, unsweetened full-fat coconut milk, which holds up well in the slow cooker and keeps the sauce base dairy free. Heavy cream gives you a richer, more classic butter chicken flavor and is just as keto friendly, but cream can split over a long cook, so stir it in during the last 20 to 30 minutes instead of at the start. Avoid sweetened coconut milk or the boxed coconut milk beverage, which is thin and often sweetened.
• Onion. Half a medium onion adds sweetness and body to the sauce without blowing your carb count.
• Olive oil (and butter). A little olive oil is all you need to soften the onion. For that true butter chicken finish, stir a couple of tablespoons of butter into the sauce right before serving.

Helpful Tips

Bloom the spices first. Cooking the garlic, ginger, tomato paste and spices in the skillet for a minute before the coconut milk goes in wakes up their flavor. Raw spices added straight to the slow cooker taste flat and a little dusty by comparison.

Cut the chicken into even pieces. Bite-size chunks of about the same size cook evenly, so you won't end up with some pieces falling apart while others are still firm. Spread them in a single layer in the bottom of the slow cooker so the sauce can cover everything.

Choose the right slow cooker. A 5- to 6-quart slow cooker is the sweet spot for this recipe. I like the Crock-Pot 6-Quart Cook & Carry, which switches to warm when the timer runs out, so dinner is ready whenever you are. If you double the recipe, step up to a 7-quart model.

Watch the time if you use chicken breast. Thighs are forgiving, but breast meat can turn stringy if it cooks too long. Start checking breast pieces after about 2 ½ to 3 hours on high, and pull them once they reach 165°F.

Thicken the sauce at the end if you like. Coconut milk gives you a creamy but fairly loose sauce. If you prefer it thicker, take the lid off for the last 30 minutes so some of the liquid cooks off, or whisk in a small pinch of xanthan gum.

Variations

• Classic and creamy. Swap the coconut milk for heavy cream (added near the end) and finish with a few tablespoons of butter for a richer, restaurant-style sauce.
• Add veggies. Toss a couple of cups of cauliflower florets into the slow cooker with the chicken, or stir in a big handful of baby spinach at the end until it wilts.
• Make it spicier. Add a chopped green chile with the onion, or a pinch of cayenne with the spices.
• Use chicken breast. For a leaner version, use boneless, skinless breasts and shorten the cooking time.
• Try it with shrimp. Cook the sauce on its own for 2 hours, then add raw peeled shrimp for the last 20 to 30 minutes, just until they turn pink.

Serving Ideas

My favorite way to serve butter chicken is over a big scoop of fluffy cauliflower rice, which soaks up all that creamy sauce just like regular rice would. You can make it while the chicken finishes cooking, or keep a bag of frozen riced cauliflower on hand for busy nights.

To turn it into a full Indian-style feast, add warm low carb naan bread for dipping, a cooling bowl of low carb raita with cucumber and mint, and a spoonful of fresh cilantro chutney on the side. A simple green salad or some roasted green beans also round out the plate nicely.

Storing & Freezing

Let any leftovers cool, then store them in an airtight container in the fridge for up to 4 days. Butter chicken is one of those dishes that tastes even better the next day, so it's great for meal prep. Reheat portions in the microwave or in a saucepan over medium-low heat, stirring now and then, until the chicken is hot all the way through.

This recipe freezes well, too. Pack the cooled chicken and sauce into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. The coconut milk sauce may look a little separated after freezing; a good stir while it warms brings it right back together. If you made the heavy cream version, reheat it slowly and don't let it boil, or the cream can split.

More Low Carb Indian Recipes

If you love this keto slow cooker butter chicken, here are a few more low carb Indian dishes to try:

• Low Carb Chicken Tikka Masala
• Low Carb Chicken Korma
• Low Carb Indian Cauliflower Curry
• A Guide to Low Carb Indian Food

📖 Recipe

StepAwayFromTheCarbs.com

Keto Slow Cooker Butter Chicken

4.77 from 13 votes

Tender chicken thighs simmer in a creamy, gently spiced tomato and coconut milk sauce in this easy keto slow cooker butter chicken. About 15 minutes of prep, then the slow cooker does the rest, for about 8g net carbs and 47g of protein per serving.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Makes: 4 servings

Net Carbs: 8

Calories: 554

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 lb boneless skinless chicken thighs cut into pieces
• 1 tablespoon olive oil
• ½ onion medium, chopped
• 3 teaspoon garlic minced
• 2 tablespoon tomato paste
• 14 oz unsweetened coconut milk canned, full-fat (1 can)
• 2 teaspoon ginger minced, fresh
• 2 teaspoon garam masala
• 1 tablespoon curry powder
• Salt and pepper to taste

Equipment

• 6-quart slow cooker

Step-by-Step Instructions

 

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1. Place the chicken pieces in the bottom of the slow cooker in an even layer.
   
2. Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 5 to 6 minutes, until soft and translucent.
3. Stir in the garlic, ginger, tomato paste, garam masala and curry powder. Cook for about 1 minute, stirring, until fragrant.
4. Slowly whisk in the coconut milk, a little at a time, until the sauce is smooth. Season with salt and pepper.
5. Pour the sauce over the chicken and stir so every piece is coated.
6. Cover and cook on high for 4 hours (or on low for 6 to 7 hours), until the chicken is tender and reaches 165°F.
7. Stir, taste and adjust the salt, then serve over cauliflower rice.
   

Nutrition

Calories: 554kcalCarbohydrates: 11gProtein: 47gFat: 37gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0gCholesterol: 215mgSodium: 283mgPotassium: 954mgFiber: 3gSugar: 5gVitamin A: 192IUVitamin C: 6mgCalcium: 54mgIron: 4mgNet Carbs: 8g

Notes

Heavy cream instead of coconut milk: use 1 ¾ cups heavy cream, but stir it in during the last 20 to 30 minutes of cooking so it doesn't split. Pour the bloomed spice mixture over the chicken with ½ cup chicken broth for the main cook.

For a classic butter finish: stir 2 tablespoons of butter into the sauce just before serving (not included in the nutrition).

Chicken breast: start checking after 2 ½ to 3 hours on high; it is done at 165°F.

Storage: refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring.

Nutrition: calculated for ¼ of the recipe, without cauliflower rice or other sides.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.