This slow cooker vegan butter chicken gets its meaty texture from canned jackfruit. It’s easy to put together, and you’ll get to enjoy the lovely scent of this vegan sauce all day!
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Butter chicken is a popular Indian dish in America, but it’s not very vegetarian or vegan friendly thanks to all that chicken, butter, and cream. Luckily we have swaps for all that and can still make a delicious vegan butter chicken recipe at home!
Unlike a lot of other vegan butter chicken recipes out there, this one is made in the crock pot (or slow cooker, depending on where you live!).
Slow cooker meals are so handy as kids head back to school, activities pick up, and you want something warm and comforting at the end of the day. Just a few minutes of prep in the morning or on the weekend gives you a wholesome meal you’ll really look forward to.
This is not an authentic butter chicken recipe by any means. If you would like to try something more authentic, I would recommend this vegetarian butter chicken by Two Sleevers (make dairy-free swaps to make it vegan).
What is vegan butter chicken made of?
The chicken replacement in this recipe is canned jackfruit packed in brine. A lot of other vegan butter chicken recipes use tofu or chickpeas, but I love how the jackfruit mimics the texture of chicken.
Jackfruit butter chicken is really one of the best smelling things I’ve ever cooked in my kitchen, and I love that it’s simmering away all day, filling the house with that lovely aroma! It brings my kids to the kitchen with a very excited question of what’s for dinner.
The vegan butter chicken sauce is what makes this recipe special. It’s easy to mix together right in the slow cooker, and I was able to find all the ingredients at my regular grocery store.
The sauce has a tomato base with warm spices and plenty of coconut milk for creaminess.
Ingredients
- Coconut milk
- Coconut yogurt
- Tomato paste
- Red curry paste
- Onion
- Garlic
- Ginger
- Garam masala
- Paprika
- Turmeric
- Cayenne
- Salt
- Jackfruit
- Vegan butter
- Lemon juice
How to make slow cooker vegan butter chicken
- In a 2 quart slow cooker, stir together coconut milk, yogurt, tomato paste, curry paste, onion, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt.
- Add the jackfruit to the slow cooker and stir until incorporated.
- Add the vegan butter cubes evenly on top.
- Cover and cook on high for 4 hours or low for 6-8 hours.
- At the end of cooking, remove two spoonfuls of the sauce to a small bowl and add the cornstarch, stirring until combined.
- Return this mixture to the slow cooker and stir until incorporated and slightly thickened.
- Stir in lemon juice.
- Serve topped with chopped cilantro and crushed red pepper flakes over basmati rice with warm naan.
Top tips and questions
What size crock pot should I use for vegan butter chicken?
This is a fairly small recipe, so I used my small 2 quart crockpot (affiliate link) to make this recipe. If you only have a large slow cooker you can use that, but may need to keep an eye on it the first time and adjust the cooking time if it starts to burn.
What is jackfruit?
Jackfruit is a tropical fruit that, when cooked, has a similar texture to cooked, shredded chicken. It has a mellow taste and pairs well with strong spices.
Jackfruit can be found fresh in some produce departments, but I prefer to buy it canned in brine or water (just make sure it isn’t packed in syrup, there shouldn’t be any sugar in the ingredients). You can find it in the natural and organic canned foods section of the grocery store.
Should I break up the jackfruit before adding it to the slow cooker?
You’ll want to rinse and drain your canned jackfruit to remove the brine. From there you can either add the chunks whole or break them up a little with your hands as you add it to the crock pot.
If you don’t break it up when adding, you’ll probably want to break it up after cooking before serving. It’s a little easier to do before cooking, but either will work.
What is garam masala?
Garam masala is an aromatic spice blend commonly used in South Asian cuisine. Each blend may be slightly different depending on the brand you buy or if you make it yourself, but it commonly contains cinnamon, cardamom, coriander, fennel, bay, cloves, peppercorn, and mace.
You can purchase garam masala online, in the spice aisle of the grocery store, or make homemade garam masala.
What is the best kind of dairy free yogurt to use?
I like plain, unsweetened, coconut based yogurt for this recipe. The coconut flavor really compliments the other ingredients, and the unsweetened variety gives it a little tanginess.
What is vegan butter?
Vegan butter is a plant based alternative to butter made with plant-derived oil. I like Earth Balance.
How to store leftover vegan butter chicken
Store leftovers in a covered container in the refrigerator for up to 3 days. You can also freeze it in an airtight container for up to 3 months.
Defrost frozen leftovers by leaving them in the refrigerator overnight, then reheat gently on the stovetop or in the microwave.
Tips for customizing
- Make this a vegetarian butter chicken by using regular cow’s milk butter.
- Meat eaters in the house? If you have two slow cookers you can double the base of this recipe and swap the jackfruit for one pound cubed chicken breast in one of the crock pots.
- Serve with basmati rice, naan, and oven roasted broccoli for a complete meal.
- Swap the jackfruit for chickpeas, cauliflower, or tofu
- For extra protein, try adding finely chopped cashews, almonds, or peanuts to the top when serving
More jackfruit recipes
More vegan dinner recipes
- Easy Stir Fried Tempeh
- Vegan Carrot Ginger Soup
- Walnut Mushroom Taco Meat
- Spaghetti Aglio Olio
- Vegan Fajita Recipe
- Sheet Pan Veggie Tacos
- Warm Kale and Quinoa Salad
- Easy Vegan Minestrone Soup
- Vegan Stuffed Sweet Potatoes
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Slow Cooker Vegan Butter Chicken
Ingredients
- 14 ounces full fat canned coconut milk
- ¾ cup unsweetened plain coconut yogurt
- 6 ounces tomato paste
- 1-2 teaspoons red curry paste
- ½ sweet yellow onion, finely minced
- 4 garlic cloves, minced
- 1 inch fresh ginger, peeled and grated
- 2 tablespoons garam masala
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- ¼ teaspoon coarse kosher salt
- 15 ounces canned jackfruit in brine, rinsed and drained
- 2 tablespoons vegan butter, cut into small cubes
- ½ tablespoon cornstarch
- 2 tablespoons fresh lemon juice
- Freshly chopped cilantro, optional
- Crushed red pepper flakes, optional
Instructions
- In a 2 quart slow cooker, stir together coconut milk, yogurt, tomato paste, curry paste, onion, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt.
- Add the jackfruit to the slow cooker either by dumping in large chunks or breaking it up a little bit with your hands. Stir until incorporated.
- Add the vegan butter cubes evenly on top.
- Cover and cook on high for 4 hours or low for 6-8 hours.
- At the end of cooking, remove two spoonfuls of the sauce to a small bowl and add the cornstarch, stirring until combined.
- Return this mixture to the slow cooker and stir until incorporated and slightly thickened.
- Stir in lemon juice.
- Serve topped with chopped cilantro and crushed red pepper flakes over basmati rice with warm naan.
Notes
Tips for customizing
- Make this a vegetarian butter chicken by using regular cow’s milk butter.
- Meat eaters in the house? If you have two slow cookers you can double the base of this recipe and swap the jackfruit for one pound cubed chicken breast in one of the crock pots.
- Serve with basmati rice, naan, and oven roasted broccoli for a complete meal.
- Swap the jackfruit for chickpeas, cauliflower, or tofu
- For extra protein, try adding finely chopped cashews, almonds, or peanuts to the top when serving
Marlene says
Would love to try this recipe but never heard of Jackfruit! What is it?
Lindsay Moe says
It is a tropical fruit that has a similar texture to shredded chicken. It has a mild taste that pairs well with strong flavors. You can find it canned in water or brine (don’t choose syrup if that’s an option) in the natural and organic section of the grocery store.
Debby Baumel says
Delicious and so easy to put together. The one complaint I got was about the jackfruit, even though the plate was cleaned. If I used chickpeas, should I use canned or dried? How much?
Lindsay Moe says
Use one 15oz can chickpeas. If you use dried you’ll need to cook them first and then use about 1 1/2 cups.
Sarah says
Is it possible to make it on the stove cuz I don’t own a slow cooker?:)
Lindsay Moe says
I think it would be better in a covered baking dish in a 250ºF oven for 4 hours to mimic the slow cooker.