Crockpot Butter Chicken is a delightful and flavorful dish that brings the taste of India right to your kitchen. This hearty meal is perfect for anyone looking for an easy yet delicious recipe that requires minimal hands-on time. With tender chicken that melts in your mouth and a creamy sauce loaded with spices, this dish is sure to be a hit with your family and friends.
Why Make This Recipe
Making Crockpot Butter Chicken is a great choice for several reasons. First, it’s convenient! You can set it and forget it while it cooks slowly, allowing all the flavors to blend beautifully. Second, it’s comforting and satisfying, making it a perfect choice for any occasion. Finally, the ingredients are simple and easy to find, making this dish accessible to everyone, even those new to cooking.
How to Make Crockpot Butter Chicken
Ingredients:
- 1 tablespoon melted 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)
- 2 pounds boneless skinless chicken thighs
- 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
Directions:
- Heat a large nonstick pan over medium-high heat. Add the oil and let it heat up.
- Sauté the onion, garlic, and ginger in the hot oil, stirring occasionally, until golden brown for about 3 to 6 minutes.
- Add all the spices and stir constantly for 1 to 3 minutes until the spices become fragrant.
- Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly. Then, transfer it to the slow cooker.
- Trim off large pieces of fat from the chicken thighs, but leave some for flavor. Place the chicken in the slow cooker and stir to coat it in the sauce. Arrange the thighs in a single layer with the smooth side down.
- Cover and cook on high for 2-1/2 to 4 hours or low for 4 to 6 hours, until the chicken reaches 165°F.
- Remove the chicken and chop it into bite-sized pieces.
- Use an immersion blender (or a regular blender) to purée the sauce until it is smooth.
- Return the blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined.
- Add the chopped chicken back into the sauce. Stir in cilantro (if using) and adjust seasoning as needed. Serve hot with rice and naan.
How to Serve Crockpot Butter Chicken
Serve your Crockpot Butter Chicken hot over cooked rice, alongside warm naan. This dish pairs perfectly with a side of steamed vegetables or a simple salad. For an extra touch, sprinkle some extra cilantro on top before serving.
How to Store Crockpot Butter Chicken
To store any leftovers, let the Butter Chicken cool completely, then transfer it to an airtight container. It can stay in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Crockpot Butter Chicken
- Feel free to adjust the spices to match your heat preference. If you like it spicier, add more red pepper flakes.
- For a richer flavor, you can marinate the chicken in yogurt and spices for a few hours before cooking.
- Consider using chicken breast instead of thighs for a leaner option, but note that it may dry out if cooked too long.
Variation
You can also make this dish with other proteins like shrimp or tofu for a different twist. Additionally, adding vegetables like bell peppers or spinach can enhance its nutritional value and flavor.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but they may dry out if overcooked.
2. Is Butter Chicken spicy?
The spice level can be adjusted based on your preference. The recipe uses red pepper flakes, which can be omitted for a milder taste.
3. Can I make this dish ahead of time?
Absolutely! You can prepare it the day before and reheat it when you’re ready to serve. It’s even more flavorful the next day!
Enjoy your cooking experience with this easy and delicious Crockpot Butter Chicken!
Crockpot Butter Chicken
Ingredients
For the sauce
- 1 tablespoon melted coconut oil or olive oil Use coconut oil for a slight coconut flavor.
- 1 large yellow onion, finely diced (1-1/2 cups) Provides a rich base flavor.
- 1 tablespoon ginger paste Adds warmth and flavor.
- 1 tablespoon minced garlic Enhances the flavor profile.
- 1-1/4 teaspoons smoked paprika Brings a smokey depth.
- 1-1/4 teaspoons ground cumin Adds earthy flavors.
- 1-1/4 teaspoons ground turmeric Provides vibrant color and health benefits.
- 1-1/4 teaspoons salt Enhances overall flavor.
- 2-1/4 teaspoons garam masala A blend of spices that adds authenticity.
- 1/8 teaspoon red pepper flakes (optional) Use for heat.
- 1 teaspoon sugar (optional) Balances the spices.
- 1 14.5-ounce can diced tomatoes or crushed Fire-roasted is delicious.
For cooking
- 2 pounds boneless skinless chicken thighs Tender and juicy.
- 8 tablespoons unsalted butter, sliced For a creamy texture.
- 1/2 cup heavy cream Adds richness.
- 1/3 cup finely chopped cilantro (optional) Adds a fresh flavor.
For serving
- as needed Naan, warmed Perfect for scooping.
- as needed Cooked rice To serve with the chicken.
Instructions
Preparation
- Heat a large nonstick pan over medium-high heat. Add the oil and let it heat up.
- Sauté the onion, garlic, and ginger in the hot oil, stirring occasionally, until golden brown for about 3 to 6 minutes.
- Add all the spices and stir constantly for 1 to 3 minutes until the spices become fragrant.
- Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly.
- Transfer the mixture to the slow cooker.
Cooking
- Trim off large pieces of fat from the chicken thighs, leaving some for flavor. Place the chicken in the slow cooker and stir to coat it in the sauce.
- Arrange the thighs in a single layer with the smooth side down.
- Cover and cook on high for 2-1/2 to 4 hours or low for 4 to 6 hours, until the chicken reaches 165°F.
- Remove the chicken and chop it into bite-sized pieces.
- Use an immersion blender (or a regular blender) to purée the sauce until it is smooth.
- Return the blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined.
- Add the chopped chicken back into the sauce. Stir in the cilantro (if using) and adjust seasoning as needed.
Serving
- Serve your Crockpot Butter Chicken hot over cooked rice, alongside warm naan.
- For an extra touch, sprinkle some extra cilantro on top before serving.
