Slow Cooker Butter Chicken with Protein Naan

Slow Cooker Butter Chicken with Protein Naan

Rich, flavorful butter chicken meets easy, high-protein naan. Slow-cooked to perfection, this dish is creamy, comforting, and packed with balanced flavor.

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What they are

This recipe combines two Shredhappens staples: slow-cooked butter chicken and quick, protein-packed naan. The sauce is rich and full of spice, with just the right mix of heat and creaminess. It’s one of those meals that feels indulgent but still fits your goals. The naan takes only a few minutes to make and ties it all together with the perfect soft, chewy texture.

Why You'll Love It

You’ll love this one because it’s hearty, flavorful, and surprisingly simple. The slow cooker does the heavy lifting while the naan comes together fast. It’s comfort food that checks every box for protein, taste, and satisfaction.

🥗 High in protein – a complete meal that keeps you fueled and full.

⏱️ Easy to prep – the slow cooker and naan make it simple from start to finish.

💪 Comforting and balanced – creamy, spiced, and full of nutrients.

What Makes it Work

This dish is packed with flavor and balance. The chicken adds lean protein while the coconut milk, Greek yogurt, and cottage cheese give the sauce its creamy texture without making it heavy. The blend of curry powder, garam masala, and ginger brings depth, and the fresh cilantro adds brightness. The naan adds extra protein and the perfect chewy finish for soaking up all that rich sauce.

Ingredients Swaps and Additions

You can use boneless thighs or breasts depending on your preference. Swap the butter for ghee for a deeper flavor or use light coconut milk to cut the calories. For a dairy-free option, replace the yogurt and cottage cheese with coconut cream.

What to Serve With This

This meal stands strong on its own, but it pairs well with a side of cauliflower rice, roasted vegetables, or a light cucumber salad. You can also add a squeeze of lime or extra herbs for freshness.

FAQS

This meal stands strong on its own, but it pairs well with a side of cauliflower rice, roasted vegetables, or a light cucumber salad. You can also add a squeeze of lime or extra herbs for freshness.

How to Store

Store the chicken and sauce together in an airtight container for up to 4 days in the fridge. Keep the naan in a separate container and reheat in a skillet or oven until soft.

Slow Cooker Butter Chicken with Protein Naan

Rich, flavorful butter chicken meets easy, high-protein naan. Slow-cooked to perfection, this dish is creamy, comforting, and packed with balanced flavor.

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes

MACROS:

501 Calories • 45g Protein • 41g Carbs • 6g Fiber • 35g Net Carbs • 16g Fat

Slow Cooker Butter Chicken with Protein Naan

INGREDIENTS

For the Slow Cooker Butter Chicken:

2 tsp avocado oil
1 yellow onion, grated
4 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and grated
1 1/2 tbsp curry powder
1 1/2 tbsp garam masala
1 tsp chili powder
1 tsp ground cumin
2 lbs bone-in, skinless chicken breasts or boneless, skinless thighs
2 tbsp tomato paste
1 (14 oz) can tomato sauce
2 tbsp unsalted butter, cubed
3 cups packed baby spinach
2/3 cup full-fat coconut milk
1/3 cup nonfat plain Greek yogurt
1/3 cup reduced-fat cottage cheese, blended until smooth
Kosher salt and freshly ground black pepper
2 tbsp chopped fresh cilantro, for garnish

For the Protein Naan:

1 cup nonfat plain Greek yogurt
1 3/4 cup all-purpose flour or gluten-free flour blend, plus more for dusting
3 tsp baking powder
1 tsp kosher salt
1 garlic clove, grated
1 tbsp butter or ghee, melted for finishing
1 tbsp chopped fresh cilantro, for garnish

DIRECTIONS

In a large pan, heat avocado oil over medium heat. Add onion, garlic, and ginger. Cook for 1 to 2 minutes until softened. Add curry powder, garam masala, chili powder, cumin, and tomato paste. Cook for another 30 seconds and season with salt and pepper. Remove from heat and let cool slightly.
Add chicken to a slow cooker and season with salt. Add the onion mixture and tomato sauce. Dot the top with butter. Cover and cook on low for 4 to 6 hours until the chicken reaches 165°F.
About 30 minutes before the chicken is done, stir in the spinach. Once cooked, remove the chicken, stir in coconut milk, and let cool for 10 minutes before adding the Greek yogurt and blended cottage cheese. Cut the chicken into pieces and return to the sauce.
In a bowl, mix yogurt, flour, baking powder, salt, and grated garlic until a dough forms. Knead a few times, cover, and rest for 15 minutes.
Divide the dough into 6 balls and roll into flatbreads about 1/4 inch thick. Cook each piece in a hot skillet for 2 to 3 minutes per side until lightly charred. Brush with garlic butter and sprinkle with cilantro.
Spoon the butter chicken over the naan and garnish with cilantro.