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Crockpot Butter Chicken

Crockpot Butter Chicken: Creamy Comfort for Busy Nights

Crockpot Butter Chicken is a creamy delight perfect for busy nights, delivering tender chicken in a flavorful sauce with minimal effort.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Coconut Oil or Olive Oil Adds richness; any cooking oil can be used.
  • 1 large Yellow Onion Provides foundational flavor; shallots can be a milder substitution.
  • 1 tablespoon Ginger Paste Infuses warmth and zesty kick.
  • 2 cloves Minced Garlic Enhances flavor; can use freshly minced or powdered.
  • 1 teaspoon Smoked Paprika Adds smoky undertones.
  • 1 teaspoon Ground Cumin Essential in Indian cuisine for earthy flavor.
  • 1 teaspoon Ground Turmeric Imparts color and warmth.
  • 1 teaspoon Salt Enhances flavors.
  • 1 tablespoon Garam Masala Key flavor; do not skip.
  • 1/2 teaspoon Red Pepper Flakes Optional for heat.
  • 1 teaspoon Sugar Optional; balances acidity.
  • 28 ounces Diced Tomatoes Fire-roasted adds extra flavor.
For the Chicken
  • 2 pounds Boneless Skinless Chicken Thighs Remains juicy; breasts may turn out drier.
  • 4 tablespoons Unsalted Butter Contributes creaminess; can be swapped for a vegan alternative.
  • 1 cup Heavy Cream Creates a rich sauce; coconut cream for dairy-free.
  • 1/4 cup Cilantro Adds freshness; can be omitted.
For Serving
  • N/A Naan and Cooked Rice Ideal for soaking up the sauce.

Equipment

  • Crockpot
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a large non-stick skillet, heat 2 tablespoons of coconut or olive oil over medium heat. Add one chopped yellow onion, 2 cloves of minced garlic, and 1 tablespoon of ginger paste. Sauté until the onion turns golden brown, about 3 to 6 minutes.
  2. Stir in 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of salt, and 1 tablespoon of garam masala. If desired, add ½ teaspoon of red pepper flakes and 1 teaspoon of sugar. Cook for another 1 to 3 minutes.
  3. Pour in a 28-ounce can of diced tomatoes, scraping the bottom to loosen any flavorful bits. Stir and let cool slightly for about 5 minutes.
  4. Take 2 pounds of boneless skinless chicken thighs, trim excess fat, and coat with the cooled spice and tomato mixture.
  5. Transfer the chicken and sauce into your crockpot. Set to high for 2.5 to 4 hours or low for 4 to 6 hours until the chicken reaches 165°F.
  6. Once cooked, remove the chicken from the slow cooker. Blend the sauce until smooth and creamy using an immersion blender or standard blender.
  7. Return the blended sauce to the slow cooker. Add 4 tablespoons of unsalted butter and 1 cup of heavy cream, stirring until fully incorporated.
  8. Roughly chop the cooked chicken into bite-sized pieces and stir into the sauce. Adjust seasonings as needed.
  9. Serve the Crockpot Butter Chicken over warm rice or alongside naan. Garnish with cilantro if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 750IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use coconut or olive oil for flavor. Stick with chicken thighs for tenderness. Blend sauce for silky texture before serving.

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