Description
Crockpot Butter Chicken is a delectable, hassle-free dish that transforms tender chicken into a rich and creamy sauce infused with aromatic spices. Ideal for busy weeknights or special occasions, this slow cooker recipe boasts bold flavors and a comforting texture that will leave everyone asking for seconds. Enjoy it over fluffy rice or alongside warm naan for a complete meal experience. With its mild spice level, this dish is perfect for all ages, making it a family favorite that’s as simple to prepare as it is delicious.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon melted coconut oil or olive oil
- 1 large yellow onion (finely diced)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 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)
- 8 tablespoons unsalted butter
- 1/2 cup heavy cream
Instructions
- Heat coconut oil in a nonstick pan over medium-high heat. Sauté the onion, garlic, and ginger until golden brown.
- Stir in the spices and diced tomatoes; cook briefly before transferring to the slow cooker.
- Add chicken thighs to the slow cooker and coat them with the sauce.
- Cook on high for 2-1/2 to 4 hours or low for 4 to 6 hours until chicken reaches at least 165°F.
- Remove chicken, chop into bite-sized pieces, and blend the sauce until smooth.
- Return blended sauce to the slow cooker; stir in butter and heavy cream until combined.
- Add chicken back to the sauce and serve hot over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 495
- Sugar: 4g
- Sodium: 785mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg