John Legere, the CEO of T-Mobile, went live on Facebook this summer to cook up a delicious slow cooker Indian-inspired butter chicken recipe for his famous #SlowCookerSunday series. It utilizes Harry & David’s classic Pepper & Onion Relish. What to do for six hours while it’s cooking? Be like John and go for a run!

Indian-Inspired Slow Cooker Butter Chicken Recipe

5 from 1 vote


  • Slow Cooker


  • 1 tablespoon olive oil
  • 3 pounds boneless (skinless chicken thighs, cut into 1 inch pieces)
  • 4 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 1 ½ cups Harry & David® Pepper and Onion Relish
  • 2 tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons cumin (ground )
  • ½ tablespoon cayenne pepper
  • 8 ounces canned tomato sauce
  • 3 tablespoons fresh ginger (peeled and grated or finely minced)
  • 1 ½ cups butternut squash (cubed )
  • 3 serrano or jalapeno peppers (seeded and diced)
  • 2 cups chicken stock
  • 1 stick cinnamon
  • 1 ½ cups half and half
  • 1 ½ cups baby spinach or arugula (lightly packed, fresh)
  • cilantro (Fresh, chopped, for garnish)


  • In a large skillet (or your stovetop proof slow cooker insert), heat the oil over medium heat.
  • Add chicken, cornstarch, salt and pepper to a large bowl. Toss to coat the chicken completely. Cooking in batches, add the chicken to the skillet and brown on all sides. Transfer to a plate and repeat with the remaining chicken.
  • Transfer the chicken to the slow cooker.
  • In a small bowl, whisk together the Harry & David Pepper and Onion Relish, turmeric, garam masala, cumin, cayenne pepper, tomato sauce and ginger.
  • Pour the mixture over the chicken. Add the squash, chicken stock, cinnamon stick and peppers to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or high for 4 hours.
  • Ten minutes prior to serving, stir in the half and half and spinach.
  • Serve with rice and chopped cilantro, if desired.
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