Description
This creamy, warmly spiced Crockpot Butter Chicken simmers low and slow for tender chicken in a rich tomato and butter sauce — an easy, family-friendly dinner the slow cooker does for you.
Ingredients
2 pounds boneless, skinless chicken thighs
1 tablespoon oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh ginger, minced (or ½ teaspoon ground ginger)
2 teaspoons garam masala
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon chili powder or cayenne (optional)
1 teaspoon salt, plus more to taste
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
3 tablespoons unsalted butter
½ cup heavy cream (or full-fat coconut milk)
Fresh cilantro, for garnish (optional)
Instructions
1. Sauté the onion in oil over medium heat until softened, about 5 minutes. Add garlic, ginger, and spices; stir 30 seconds until fragrant.
2. Transfer to the slow cooker with crushed tomatoes and tomato paste; stir to combine.
3. Add chicken thighs, spooning sauce over the top.
4. Cover and cook on low 5–6 hours or high 2.5–3 hours, until chicken reaches 165°F.
5. Remove chicken, let cool slightly, then cut into bite-sized pieces.
6. Stir butter into the sauce until melted; let cool a few minutes, then stir in cream.
7. Return chicken to the sauce, stir to coat, and serve warm over rice or with naan.
Notes
Do not cut the chicken before cooking, as it can fall apart in the sauce.
Add the cream after the sauce has cooled slightly to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 440 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 165mg