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Low Carb Butter Chicken

Butter chicken, low carb, thm s, made in the crockpot!!

This butter chicken was a huge hit. My hubby even went back for seconds and loved my Indian spiced cauliflower rice. My family is a little picky but can be adventurous when it comes to food. Me, I’ll try anything once. Luckily this was something that everyone loved. When I make meals that sound good to me but I am not sure about the rest of the family, I get a little nervous. I didn’t make any plain, regular rice for them either.

This butter chicken is so easy to make!!

I made this as part of my meal prep. I like to prep a 5 dinners for the week ahead. I don’t always have time to do this, but when I do, it makes my week so much better. This last week I prepped 5 grill recipes and my hubby grilled them for us. When I prep my crockpot meals, I store everything in plastic shoeboxes. Here is a video showing how I did it.

Let’s talk about the cauliflower rice

My tip is to really cook the cook the rice until it is soft and has no more cauliflower flavor. It does take a while. Anytime I have made cauliflower rice that the whole family ate, this is what I had to do. I also add plenty of flavor. With this dish, I added cumin, curry powder, gram marsala, turmeric, and minced garlic. Keep adding liquid, water or broth, until it’s cooked through. My family doesn’t complain when I make it like this.

If your family likes Indian spiced/flavored foods, make this soon.

This is a really cheap and easy recipe to make. Chicken thighs are so cheap and versatile. I have been stocking up on them when a local grocery store has them on sale, buy one get one free. This helps our budget out immensely. Feeding all of these men can get expensive and I need all of the help I can get.

Butter Chicken


  • 2 Lb Boneless, Skinless Chicken Thighs
  • 4 T Butter
  • 1 T Grated Ginger 1
  • 1 T Minced Garlic
  • 1 t Turmeric
  • 1 T Gram Marsala
  • 1 t Ground Cumin
  • 1 Med Onion, diced
  • 1/4 C Heavy Cream
  • 10 oz Can Diced Tomatoes with Green Chilis
  • 1 t Salt
  • 1/2 t Black Pepper
  • Chopped cilantro to top the bowls


  • Melt 2 tablespoons of butter in a large skillet over medium heat. Brown one side of the chicken. Add the other 2 tablespoons of the butter to the skillet and brown the other side of the chicken. Add everything to the crockpot, except the heavy cream. Stir and put the lid on.
  • Cook on low 4-5 hours or high for 2-3 hours. Add the heavy cream and stir. You can shred your chicken if you want. I didn't.
  • Serve over Indian spiced cauliflower rice and top with chopped cilantro.

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