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

Cook Time 4

Total Time 4 15

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

Place the chicken pieces in the bottom of the slow cooker in an even layer.
Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 5 to 6 minutes, until soft and translucent.
Stir in the garlic, ginger, tomato paste, garam masala and curry powder. Cook for about 1 minute, stirring, until fragrant.
Slowly whisk in the coconut milk, a little at a time, until the sauce is smooth. Season with salt and pepper.
Pour the sauce over the chicken and stir so every piece is coated.
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.
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.