Description
Crockpot Butter Chicken is a delightful and comforting dish that effortlessly brings bold, authentic flavors to your dinner table. This recipe is perfect for busy weeknights or special gatherings, as it allows you to prepare a hearty meal with minimal effort. The slow cooker tenderizes the chicken and infuses it with a rich, creamy sauce that will leave your taste buds craving more. Serve it over fluffy rice or alongside warm naan for a satisfying meal that everyone can enjoy.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon melted coconut oil
- 1 large yellow onion, finely diced
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 8 tablespoons unsalted butter
- 1/2 cup heavy cream
- 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)
Instructions
- In a large nonstick pan over medium-high heat, add oil and sauté onions, garlic, and ginger until golden (3–6 minutes). Stir in the spices and diced tomatoes; cook for another minute until fragrant.
- Transfer the mixture to the slow cooker. Add chicken thighs and stir to coat them in the sauce. Cook on high for 2.5–4 hours or low for 4–6 hours until chicken reaches an internal temperature of 165°F.
- Remove chicken, chop into bite-sized pieces, and blend the sauce until smooth using an immersion blender.
- Return blended sauce to the slow cooker; stir in butter and heavy cream until combined.
- Add chopped chicken back into the sauce, adjust seasoning if needed, 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: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg