Gluten Free Crockpot Butter Chicken

Gluten Free Crockpot Butter Chicken |

This is now one of my favorite crockpot recipes – Gluten Free Crockpot Butter Chicken.  It’s so simple to make, and it tastes delish!  This will definitely be a recurring meal in our house.



  • 1 pound boneless skinless organic chicken breast, cut into bite size pieces
  • 1/2 organic onion, finely minced
  • 2 tbsp organic butter
  • 3 cloves organic garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp curry powder
  • 1-2 teaspoons Thai Red Curry Paste
  • 2 tbsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp sea salt
  • 1 (6 ounce) can organic tomato paste
  • 1 (14 ounce) can organic coconut milk
  • 1/2 cup organic plain greek yogurt
  • 1/4 cup heavy cream


In a large glass measuring cup mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with coconut cooking spray or grease with olive oil. Sprinkle the minced onion over the bottom of the crockpot. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot.

Cook on high for 4 hours or on low for 6 to 8 hours. You can stir once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice.  (I added veggies for the last hour or so of cooking so that it was a complete dinner!)

4 thoughts on “Gluten Free Crockpot Butter Chicken

    • Wow Jodi thanks…I don’t even know how to do that…though I think it automatically goes out to my twitter account. I’ve also been meaning to get more involved in Freedible. How is that going? It’s just been a little crazy here this time of year, and my blog is first thing that gets neglected.

  1. Everyone in the family loved this, Jenny – Don said it was great (more than once) during the meal.
    I only had 3 hours before supper so browned chicken first with coconut oil in pan. To increase the flavour for my tastes, I added about a 1 tsp of salt. As well used 1/2 and 1/2 organic cream instead of the heavy version (which I would do again – the sauce was lovely and thick and rich). As well, added chunks of carrot with 1+ hr to go on high heat. I served it with steamed broccoli, brown rice for kids and generous bed of uncooked baby spinach for the adults.
    It has already been requested for another night.
    Thanks for this.
    PS Book recommendation: Grain Brain by David Permutter, MD

    • Jacquie,

      I’m glad that everyone like the butter chicken, it is a favorite in our house. I also agree that this recipe can be tweaked (I don’t think I’ve made it the same twice, so modify wherever you want :)) Another favorite in our house is the Lemon Chicken Linguine….give it try next. Miss you….jenny p.s. I know the book.

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