I made a Healthy Slow Cooker butter chicken at home and one unexpected pantry swap keeps it light while delivering full flavor.

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I was tired of paying for takeout so I made a Healthy Slow Cooker Butter Chicken at home. Using boneless skinless chicken thighs and plain nonfat Greek yogurt the whole thing felt almost too simple to work.

Instead it surprised me, rich but lighter than you’d expect and with flavors that kept getting more interesting the next day. I kept waiting for it to be one of those slow cooker letdowns but every spoonful proved me wrong.

If you like bold flavor without the usual heaviness you’ll want to see what this does to your dinner plans.

Ingredients

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Chicken thighs are protein rich, keeps you full, add deep flavor and moisture.
Greek yogurt adds creaminess, boosts protein, tangy bite, helps tenderize meat.
Crushed tomatoes give acidity and body, vitamin C, natural sweetness, low calories.
Light coconut milk lends richness with fewer calories, subtle sweetness, plant fats.
Garam masala is a warm spice blend, adds aromatic depth, little goes a long way.
Garlic and ginger punch up freshness and heat, good for immunity too.
Onion gives sweet savory base when cooked, adds fiber and flavor.
Cilantro finishes the dish bright and herbaceous, adds freshness and color.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs

1 cup plain nonfat Greek yogurt

14 ounce can crushed tomatoes

2 tablespoons tomato paste

1/2 cup light coconut milk

1/4 cup low sodium chicken broth

1 medium yellow onion finely chopped

3 cloves garlic minced

1 tablespoon grated fresh ginger

1 tablespoon garam masala

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper optional

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon honey or maple syrup

1 tablespoon unsalted butter

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon dried fenugreek leaves kasuri methi optional

1/4 cup chopped fresh cilantro for garnish

How to Make this

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1. In a bowl mix 3/4 cup plain nonfat Greek yogurt, 1 tbsp garam masala, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp turmeric, 1/4 tsp cayenne if using, 1 tsp kosher salt, 1/2 tsp black pepper, 2 minced garlic cloves, 1/2 tbsp grated fresh ginger, 1 tbsp lemon juice and 1 tbsp honey; add the 1 1/2 pounds chicken thighs and toss to coat, cover and chill 30 minutes or up to overnight.

2. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium high heat, brown the marinated chicken 1 to 2 minutes per side just to get color, dont worry about cooking through, transfer chicken to the slow cooker.

3. In the same skillet add the chopped onion, the remaining 1 minced garlic clove and remaining 1/2 tbsp grated ginger; cook until onion is soft and starting to brown about 5 minutes, then stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor.

4. Add the skillet contents to the slow cooker then pour in the 14 oz crushed tomatoes, 1/2 cup light coconut milk and 1/4 cup low sodium chicken broth; sprinkle in 1 tsp dried fenugreek leaves if using and give everything a good stir so spices are evenly distributed.

5. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours until chicken is tender and cooked through.

6. Remove the chicken to a cutting board, shred or chop it with forks, then return it to the slow cooker; if the sauce seems thin turn the slow cooker to HIGH or transfer sauce to a pot and simmer to reduce for 10 to 15 minutes.

7. Turn the heat off or remove from heat, stir in the remaining 1/4 cup plain nonfat Greek yogurt gently so it doesnt curdle and add a final pat of butter if you want it richer; taste and adjust salt, pepper, cayenne or a splash more lemon juice or honey to balance.

8. Spoon over rice or naan, garnish with 1/4 cup chopped fresh cilantro and enjoy.

Equipment Needed

1. Large mixing bowl for the yogurt marinade
2. Measuring cups and measuring spoons
3. Whisk or sturdy wooden spoon for mixing and scraping
4. Large heavy skillet for browning the chicken and sautéing onions
5. Slow cooker (4 to 6 quart)
6. Cutting board
7. Sharp chef’s knife
8. Microplane or fine grater for ginger (and a garlic press if you prefer)
9. Can opener for the crushed tomatoes
10. Tongs plus two forks for transferring and shredding the chicken

FAQ

How long do I cook this in the slow cooker and on what setting? Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and shreds easily; avoid overcooking cause it can get dry.

Can I use chicken breast instead of thighs? Yes you can, but breasts tend to dry out faster so cut them into larger pieces and check earlier, about 3 to 4 hours on low or 1.5 to 2 hours on high.

Will the yogurt curdle in the sauce and how do I stop it? Yogurt can split if heated too fast; temper it by stirring a few spoons of warm sauce into the yogurt first, then mix it into the slow cooker near the end and let it warm through off heat or on low only.

How do I thicken the sauce if it seems watery? Remove the lid and cook on high for 15 to 30 minutes to reduce, or stir a small slurry of 1 teaspoon cornstarch plus 1 tablespoon cold broth and simmer until thickened; you can also mash a few tomato bits for body.

Can I make this ahead or freeze leftovers? Yes this freezes great for up to 3 months in airtight containers; thaw overnight in the fridge and reheat gently on the stove so it doesnt separate too much.

What should I serve with this and any tips to make it healthier? Serve with brown rice, quinoa or cauliflower rice and a sprinkle of cilantro; to keep it lighter use the nonfat yogurt and light coconut milk already in the recipe and go easy on extra butter or naan portions.

Healthy Slow Cooker Butter Chicken Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts (same weight, cut into chunks but check sooner so they don’t dry), or use extra-firm tofu (press, cube, about 1 to 1.25 lb) for a vegetarian version, or boneless turkey thighs for a similar texture.
Plain nonfat Greek yogurt: use plain low-fat or full-fat yogurt 1:1 for creamier sauce, or coconut yogurt for dairy-free (flavor will change), or silken tofu puréed for a neutral, dairy-free thickener.
Crushed tomatoes: substitute with tomato passata or a 14 oz can of diced tomatoes blitzed in a blender, or about 4 to 5 ripe tomatoes puréed and strained when fresh tomatoes are in season.
Light coconut milk: use regular coconut milk thinned with an equal part water to match light coconut milk, or unsweetened almond/cashew milk plus a teaspoon of coconut oil for fat, or low-fat evaporated milk if you want less coconut flavor.

Pro Tips

1) Marinate longer if you can, it really makes the thighs tender and tastier. Let the meat sit at room temp for 20 to 30 minutes before you brown it so it gets a better sear, otherwise the pan just cools down and you end up steaming.

2) Don’t crowd the pan when browning; do quick, hot sears in batches so you get color without cooking through. If the marinade is too wet to brown, wipe excess off the chicken with a paper towel first.

3) To avoid the yogurt splitting, take the sauce off the heat before you stir in the yogurt or temper the yogurt by whisking a few spoonfuls of hot sauce into it first. Using a bit of full fat yogurt or a small pat of butter at the end also helps the sauce stay silky.

4) If the sauce is thin, pull the chicken and simmer the sauce on the stove to reduce and concentrate flavor, taste at the end and tweak with a little lemon or honey to balance acidity and sweetness. Crush the dried fenugreek between your fingers before adding for extra aroma, but a little goes a long way.

Healthy Slow Cooker Butter Chicken Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Healthy Slow Cooker butter chicken at home and one unexpected pantry swap keeps it light while delivering full flavor.

Servings

servings

Calories

535

kcal

Equipment: 1. Large mixing bowl for the yogurt marinade
2. Measuring cups and measuring spoons
3. Whisk or sturdy wooden spoon for mixing and scraping
4. Large heavy skillet for browning the chicken and sautéing onions
5. Slow cooker (4 to 6 quart)
6. Cutting board
7. Sharp chef’s knife
8. Microplane or fine grater for ginger (and a garlic press if you prefer)
9. Can opener for the crushed tomatoes
10. Tongs plus two forks for transferring and shredding the chicken

Ingredients

1 1/2 pounds boneless skinless chicken thighs
1 cup plain nonfat Greek yogurt
14 ounce can crushed tomatoes
2 tablespoons tomato paste
1/2 cup light coconut milk
1/4 cup low sodium chicken broth
1 medium yellow onion finely chopped
3 cloves garlic minced
1 tablespoon grated fresh ginger
1 tablespoon garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper optional
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey or maple syrup
1 tablespoon unsalted butter
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried fenugreek leaves kasuri methi optional
1/4 cup chopped fresh cilantro for garnish

Directions

In a bowl mix 3/4 cup plain nonfat Greek yogurt, 1 tbsp garam masala, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp turmeric, 1/4 tsp cayenne if using, 1 tsp kosher salt, 1/2 tsp black pepper, 2 minced garlic cloves, 1/2 tbsp grated fresh ginger, 1 tbsp lemon juice and 1 tbsp honey; add the 1 1/2 pounds chicken thighs and toss to coat, cover and chill 30 minutes or up to overnight.
Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium high heat, brown the marinated chicken 1 to 2 minutes per side just to get color, dont worry about cooking through, transfer chicken to the slow cooker.
In the same skillet add the chopped onion, the remaining 1 minced garlic clove and remaining 1/2 tbsp grated ginger; cook until onion is soft and starting to brown about 5 minutes, then stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor.
Add the skillet contents to the slow cooker then pour in the 14 oz crushed tomatoes, 1/2 cup light coconut milk and 1/4 cup low sodium chicken broth; sprinkle in 1 tsp dried fenugreek leaves if using and give everything a good stir so spices are evenly distributed.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours until chicken is tender and cooked through.
Remove the chicken to a cutting board, shred or chop it with forks, then return it to the slow cooker; if the sauce seems thin turn the slow cooker to HIGH or transfer sauce to a pot and simmer to reduce for 10 to 15 minutes.
Turn the heat off or remove from heat, stir in the remaining 1/4 cup plain nonfat Greek yogurt gently so it doesnt curdle and add a final pat of butter if you want it richer; taste and adjust salt, pepper, cayenne or a splash more lemon juice or honey to balance.
Spoon over rice or naan, garnish with 1/4 cup chopped fresh cilantro and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.