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Crockpot Butter Chicken

Crockpot Butter Chicken

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Crockpot Butter Chicken is the ultimate comfort food that marries rich flavors with effortless preparation. Imagine coming home to a warm kitchen filled with the tantalizing aroma of spiced chicken simmering in a creamy, tomato-based sauce. This dish is not only a family favorite but also perfect for meal prep, making it ideal for busy weeknights or cozy gatherings. Just toss the ingredients into your slow cooker, let it work its magic, and enjoy tender chicken thighs bathed in a luscious sauce that pairs beautifully with fluffy rice or warm naan. With its delightful blend of spices and creamy texture, this recipe will quickly become a staple in your household.

Ingredients

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  • 1 tablespoon melted coconut oil
  • 1 large yellow onion (finely diced)
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 11/4 teaspoons smoked paprika
  • 11/4 teaspoons ground cumin
  • 11/4 teaspoons ground turmeric
  • 11/4 teaspoons salt
  • 21/4 teaspoons garam masala
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (optional)
  • 1 (14.5-ounce) can diced tomatoes
  • 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 (warmed, for serving)
  • Cooked rice (for serving)

Instructions

  1. Heat coconut oil in a pan over medium-high heat. Sauté diced onion, garlic, and ginger until golden brown.
  2. Add smoked paprika, cumin, turmeric, salt, and garam masala; cook until fragrant.
  3. Stir in diced tomatoes and transfer to the crockpot.
  4. Add chicken thighs to the pot, ensuring they are coated with the sauce.
  5. Cook on high for 2 ½ – 4 hours or low for 4 – 6 hours until the chicken is cooked through.
  6. Remove chicken, chop into bite-sized pieces, and blend the sauce until smooth in the crockpot.
  7. Return chicken to the sauce along with butter and cream; stir until combined.
  8. Serve hot with naan and rice.

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