Learn how to make a tasty, restaurant-style Paleo Slow Cooker Chicken at home and ditch the premade sauce for good. Juicy chunks of chicken in a flavorful creamy savory and dairy-free Indian gravy! Eating well can be so easy!
1tspfresh gingerminced (or 1 tsp ground, but fresh is better)
6oztomato paste/ 170 g
1 15-ozcan full fat coconut milkdo not use light coconut milk, it will water down the sauce
1 15-ozcan crushed tomatoes
2lbschicken breast/ 1 kg -chopped into large chunks, OR 6 boneless skinless chicken thighs, chopped into large chunks
½cupfresh cilantro leavesto serve
Mix curry powder, garam masala, turmeric, chili powder, and salt together in a small bowl. Set aside.
Heat coconut oil in a non-stick skillet over medium heat. Cook onion until soft and translucent, about 2-3 minutes, stirring often. Add garlic, ginger, spices and tomato paste to the skillet. Combine (this will make a thick paste) and cook until fragrant, about 30 seconds, stirring.
Transfer to the slow cooker. Pour coconut milk and crushed tomatoes. Stir until well combined. Add chicken chunks, stir again until all chicken is coated with sauce, and submerge cinnamon stick.
Cover and cook on low for 6 hours, or until the chicken is tender. Give it a good stir and serve over cauliflower rice or normal rice, with lots of fresh cilantro.
Do not use light coconut milk, it will water down the sauce.
You can use powdered ginger but fresh tastes way better
You could stir in some coconut cream to make this extra rich.
For a complete gluten-free paleo slow cooker butter chicken, you’ll need to read your spice seasoning labels to check if there is any gluten added.
Slow Cooker Paleo Butter Chicken
Amount Per Serving (1 /4)
Calories 602Calories from Fat 297
% Daily Value*
Saturated Fat 24g150%
Vitamin A 1420IU28%
Vitamin C 27.1mg33%
* Percent Daily Values are based on a 2000 calorie diet.