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Crockpot Butter Chicken

Crockpot Butter Chicken
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Crockpot Butter Chicken is a mouthwatering dish that brings the rich, creamy flavors of traditional Indian cuisine right to your kitchen. With tender chicken simmered in a luxurious sauce made from aromatic spices and creamy ingredients, this slow-cooked delight is perfect for weeknight dinners or special occasions. The best part? It requires minimal prep time—just toss everything into the slow cooker and let it do the work while you enjoy your day. Serve it with warm naan or fluffy rice to soak up every bit of that irresistible sauce. Delight your family and friends with this crowd-pleasing dish that’s sure to impress!

Ingredients

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  • 1 tablespoon melted coconut oil
  • 1 large yellow onion (finely diced)
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 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)
  • 1 teaspoon sugar (optional)
  • 1 (14.5-ounce) can diced tomatoes
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped cilantro (optional)
  • Naan (for serving)
  • Cooked rice (for serving)

Instructions

  1. Heat a large nonstick pan over medium-high heat. Add the oil. Once hot, sauté onion, garlic, and ginger until golden brown—this should take about 3–6 minutes. Add all the spices, stirring constantly for another minute or two until fragrant. Stir in the tomatoes, scraping any flavorful bits from the bottom of the pan. Let this mixture cool slightly before transferring it to your slow cooker.
  2. Trim any large pieces of fat from chicken thighs but leave some intact for flavor. Place the chicken in the slow cooker and stir it in with the sauce until thoroughly coated. Arrange the thighs in a single layer with smooth side down. Cover and cook on high for about 2-1/2–4 hours or low for around 4–6 hours until the chicken reaches an internal temperature of at least 165°F.
  3. Once cooked, remove the chicken from the slow cooker and chop it into bite-sized pieces. Use an immersion blender to puree the sauce until smooth, or transfer it to a regular blender if you don't have one.
  4. Return the blended sauce back to the slow cooker. Stir in butter and heavy cream until fully combined and smooth throughout.
  5. Add chopped chicken back into the sauce mixture in your slow cooker. If using cilantro, stir it in now as well. Adjust seasoning as needed before serving hot with rice or warmed naan on the side.

Nutrition

Find it online: https://chefangelina.com/crockpot-butter-chicken/