Description
Crockpot Butter Chicken is a rich and flavorful Indian-inspired dish featuring tender chicken thighs slow-cooked in a creamy, spiced tomato sauce enriched with butter and cream.
Ingredients
Scale
- 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 preferred
- 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 bread, warmed
- Cooked rice
Instructions
- Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil. Once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until the onion turns 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 the spices with the aromatics, stirring constantly for 1 to 3 minutes until fragrant.
- Stir in the canned diced or crushed tomatoes, scraping the bottom of the pan to loosen any browned bits. Allow the mixture to cool slightly before transferring it to the slow cooker.
- Trim excess fat and gristle from the chicken thighs but leave some fat for flavor. Add the chicken to the slow cooker and stir to coat it evenly in the sauce. Arrange the thighs in a single layer, smooth side down. Cover and cook on high for 2 1/2 to 4 hours or on low for 4 to 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the slow cooker and chop it into bite-sized pieces. Using an immersion blender or transferring the sauce to a regular blender, purée the sauce until smooth. Let the sauce cool slightly before blending to prevent spills or burns.
- Return the blended sauce to the slow cooker. Stir in the sliced butter and heavy cream until fully combined and silky smooth.
- Add the chopped chicken back into the sauce and stir in the chopped cilantro if desired. Adjust seasoning to taste. Serve hot alongside cooked rice and warmed naan bread.
Notes
- This dish pairs well with rice and naan bread.
- You can adjust the spice level by altering the amount of red pepper flakes.
- Using fire-roasted tomatoes adds a smoky flavor.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Crockpot Butter Chicken, Indian Butter Chicken, Slow Cooker Chicken Recipe