2-Ingredient Slow Cooker Butter Chicken

Overhead view of the finished butter chicken shreadded in the slow cooker.

2-Ingredient Slow Cooker Butter Chicken

This easy 2-ingredient slow cooker butter chicken is made with tender chicken breasts or thighs and your favorite jarred butter chicken sauce. Just dump everything in the crockpot, let it cook, and shred the chicken. Serve over fluffy rice or noodles for a ridiculously easy dinner, then turn the leftovers into delicious tacos the next day!

Course Main Dish - Chicken

Cuisine Indian, Quick and Easy

Prep Time 5

Cook Time 6 30

Total Time 6 5

Servings

Calories 244kcal

Author Marye Audet-White

Ingredients

2 pounds boneless chicken breasts or thighs
15 ounces butter chicken sauce I used Patak's spicy

Instructions

Spray the slow cooker with no stick cooking spray.
Add the chicken.
Pour the sauce over the top.
Cook on low for 4-6 hours or until internal temperature is 165℉.
Shred and allow to simmer 20-30 more minutes.
Serve over rice or noodles.

Notes

storage:

Put leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

tips:

Get every last drop! I pour ¼ cup of water into the empty sauce jar, put the lid back on, give it a good shake, and dump it into the slow cooker. I'm not leaving perfectly good sauce behind for the recycling bin.
Shred the chicken right in the slow cooker. Two forks and about a minute of effort. Stir everything together so every little piece gets coated in that delicious sauce.
Want it creamier? Stir in a splash of heavy cream toward the end of cooking. Totally optional, but delicious.
Give it a little zip. A squeeze of fresh lime juice or a handful of chopped cilantro just before serving brightens up the rich sauce.

Nutrition