Description
Crockpot Butter Chicken is a rich and creamy dish that brings the flavors of Indian cuisine right to your table. This effortless slow cooker recipe combines tender chicken thighs with aromatic spices and a luscious tomato-based sauce, making it perfect for busy weeknights or special gatherings. Simply toss the ingredients into the crockpot, and let it simmer until the chicken is melt-in-your-mouth tender. Serve it hot with warm naan or fluffy rice for a satisfying meal that will impress family and friends alike. With its bold flavors and easy preparation, Crockpot Butter Chicken is sure to become a family favorite.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon coconut oil (or olive oil)
- 1 large yellow onion (finely diced (1–1/2 cups))
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1–1/4 teaspoons smoked paprika
- 1–1/4 teaspoons ground cumin
- 1–1/4 teaspoons ground turmeric
- 1–1/4 teaspoons salt
- 2–1/4 teaspoons garam masala
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious)
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving)
- Cooked rice (for serving)
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the oil, then sauté onion, garlic, and ginger until golden brown, stirring occasionally for about 3–6 minutes. Add all spices and stir constantly for about 1–3 minutes until fragrant. Stir in diced tomatoes, scraping the bottom of the pan to mix well. Allow this mixture to cool slightly before transferring it to your slow cooker.
- Prepare Chicken: Trim excess fat from chicken thighs but leave some for added flavor. Place chicken in the slow cooker and stir to coat it with the sauce. Arrange thighs in a single layer with smooth side down.
- Cook Chicken: Cover the slow cooker. Cook on high for 2-1/2–4 hours or low for 4–6 hours until chicken reaches an internal temperature of 165°F.
- Blend Sauce: Remove cooked chicken from the slow cooker and chop into bite-sized pieces. Use an immersion blender or transfer sauce to a regular blender to purée until smooth.
- Combine Ingredients: Return blended sauce to the slow cooker. Stir in sliced butter and heavy cream until fully combined and smooth.
- Serve: Add chopped chicken back into the sauce and stir in chopped cilantro if desired. Adjust seasoning as needed before serving hot with rice and naan. Enjoy your delicious Crockpot Butter Chicken!
Notes
- Use fresh spices to maximize flavor and aroma in your sauce.
- Opt for high-quality, boneless skinless chicken thighs for tenderness and juiciness.
- Modify the amount of heavy cream based on your preference for richness; you can reduce it for a lighter version.
- Ensure you blend the sauce until completely smooth for the best texture; chunky sauce can be less enjoyable.
- Always taste the sauce before serving to adjust seasoning according to your palate.
- Store leftovers in airtight containers for up to 4 days in the refrigerator or up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 150mg
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