Description
This Crockpot Butter Chicken recipe delivers tender chicken in a rich, creamy, spiced tomato sauce. The slow cooker does the work, infusing flavors for a comforting and delicious Indian-inspired meal.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large yellow onion, finely diced
- 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 preferred
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter, sliced
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan bread, warmed, for serving
- Cooked rice, for serving
Instructions
- Heat a large nonstick pan over medium-high heat and add coconut or olive oil. Sauté finely diced onion, minced garlic, and ginger paste until onion is golden brown, about 3 to 6 minutes.
- Stir in smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Cook spices until fragrant, 1 to 3 minutes.
- Add canned diced or crushed tomatoes, scraping the pan. Let cool slightly, then transfer to your slow cooker.
- Trim excess fat from chicken thighs. Add chicken to the slow cooker, stir to coat with sauce, and arrange in a single layer.
- Cover and cook on high for 2.5 to 4 hours or on low for 4 to 6 hours, until chicken reaches 165°F.
- Remove chicken and chop into bite-sized pieces. Purée sauce in the slow cooker with an immersion blender or a regular blender (let cool slightly first).
- Stir butter and heavy cream into the puréed sauce until smooth.
- Return chopped chicken to the sauce. Stir in cilantro if desired. Adjust seasoning. Serve hot with rice and naan.
Notes
- Pre-prepared ginger and garlic paste can save time.
- Garam masala is key for authentic flavor.
- Chicken thighs stay more tender than breasts in slow cooking.
- Warm naan by grilling, in a skillet, or in the microwave wrapped in a damp towel.
- Blend hot sauce carefully; let it cool slightly and use a towel over the blender lid.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Reheat gently on the stove, adding water or cream to adjust consistency.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: Approx. 550-650 (will vary based on exact ingredients and portion size)
- Sugar: Approx. 10-15g
- Sodium: Approx. 500-700mg
- Fat: Approx. 40-50g
- Saturated Fat: Approx. 25-30g
- Unsaturated Fat: Approx. 15-20g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 150-200mg
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