Crockpot Butter Chicken
A delightful and flavorful dish that brings the taste of India to your kitchen, featuring tender chicken in a creamy, spiced sauce, perfect for any occasion.
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.
Notes
To store leftovers, let the Butter Chicken cool completely, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.