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–+ servings
Crockpot Butter Chicken

Crockpot Butter Chicken

Crockpot Butter Chicken brings bold flavors and tender chicken in a delicious sauce you'll want to lick the bowl!
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course dinner
Cuisine Indian
Servings 6 servings
Calories 640 kcal

Equipment

  • 6-quart Crock-Pot
  • blender

Ingredients
  

  • 1 tablespoon melted coconut oil or olive oil
  • 1 large yellow onion, finely diced (1-½ cups)
  • 1 tablespoon ginger paste see note 1
  • 1 tablespoon minced garlic
  • 1.25 teaspoons smoked paprika
  • 1.25 teaspoons ground cumin
  • 1.25 teaspoons ground turmeric
  • 1.25 teaspoons salt
  • 2.25 teaspoons garam masala see note 2
  • ⅛ teaspoon red pepper flakes optional
  • 1 teaspoon sugar optional
  • 1 14.5-ounce can diced tomatoes or crushed; fire-roasted is delicious
  • 2 pounds boneless skinless chicken thighs see note 3
  • 8 tablespoons unsalted butter sliced into tablespoons
  • ½ cup heavy cream
  • ⅓ cup finely chopped cilantro optional
  • Naan warmed, for serving, see note 4
  • Cooked rice for serving

Instructions
 

  • Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes). Add all the spices and stir constantly for 1–3 minutes until fragrant. Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly. Transfer to the slow cooker.
  • Trim large pieces of fat and gristle from chicken thighs but leave some fat for added flavor. Add the chicken to the slow cooker and stir to coat in the sauce. Arrange thighs in a single layer, smooth side down. Cover and cook on high for 2-½–4 hours or low for 4–6 hours, until the chicken reaches 165°F.
  • Remove the chicken and chop it into bite-sized pieces. Use an immersion blender (or transfer sauce to a regular blender) to purée the sauce until smooth.
  • Return blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth.
  • Add chopped chicken back into the sauce. Stir in cilantro (if using) and adjust seasoning as needed. Serve hot with rice and naan.

Notes

Pre-prepared ginger and garlic paste from the refrigerated section saves time. Garam masala is critical for flavor—don’t skip it! Chicken thighs are ideal for this dish as they stay juicy and tender. Use any type of rice, even microwaveable, for ease. Warm naan by spraying with cooking oil and lightly grilling over medium heat until charred, flipping once. Store in an airtight container for up to 3–5 days. Reheat gently on the stove, adding water or cream to adjust the sauce thickness.

Nutrition

Serving: 1servingCalories: 640kcalCarbohydrates: 10.83gProtein: 32gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 423mgSodium: 3329mgPotassium: 178mgFiber: 2gSugar: 2gVitamin A: 2409IUVitamin C: 55mgCalcium: 688mgIron: 36mg
Keyword butter chicken, chicken recipes, comfort food, Crockpot Butter Chicken, Indian cuisine, slow cooker
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